Crab-Artichoke Dip
Bobbie Loveless
ingredients
- 1 cup mayonnaise
- 1 cup sour cream
- 1 teaspoon lemon juice
- Kosher salt and freshly ground black pepper
- 1 can artichoke hearts
- 1 cup fresh lump crab meat, picked over
- 1 bunch fresh flat-leaf parsley, for garnish
- Grated Parmesan
directions
- 1
Preheat oven to 400 degrees F.
- 2
Combine mayonnaise, sour cream, lemon, salt and pepper in a mixing bowl and stir to combine. Add chopped, cooked artichoke hearts and lump crabmeat. Stir well and season with more salt and pepper, if necessary. Pour into an oven proof dish (a large ramekin works well) and bake dip for 10 to 12 minutes until heated through and top is nice and bubbly. Serve with toasted baguette and garnish with parsley sprigs and Parmesan.
Source: Bobbie Loveless
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