Mama B's Crab Dip
1 lb Dungeness crab meat, large pieces loosely chopped
14 oz can artichoke hearts (not marinated)
8 oz cream cheese, softened
2 cups mayonnaise
3/4 cup onion, minced
1/2 cup red pepper, minced
1/2 cup celery, minced
3 cups parmesan cheese, shredded
1 tbsp fresh lemon juice
2 garlic cloves, minced
1 tsp tabasco sauce
Drain artichoke hearts and chop.
In a medium bowl, whip cream cheese and mayo until blended.
Fold in the artichoke hearts and remaining ingredients until well mixed.
Smooth into an oven proof baking/serving dish.
Dip can be covered and refrigerated for 1 day at this point.
To serve, place in 425 degree oven for 10-12 minutes.
Serve with chunks of crusty French bread or crackers.