Crab and Artichoke Dip

Crab and Artichoke Dip Recipe:

1 Tbsp butter
1/2 cup finely minced onion
2 8.0 oz packages cream cheese
1 tsp Worcestershire sauce
1 tsp Horseradish (or Horseradish sauce)
1 1/2 tsp Old Bay seasoning
5 dashes Tobasco sauce
2 14 oz. can artichoke hearts (quartered in water, not packed in oil)
1/2 lb crab meat, cartilate removed (add more if you've got it)
1/4 cup Parmesan cheese


1. In a sauce pot saute the onions in the butter until they are soft but not brown.
2. Add the cream cheese and stir it over low heat until it is soft. Add the Worcestershire, horseradish, Old Bay, and Tabasco. Stir until well blended.
3. Fold in the artichokes and crab meat.
4. Put the mixture in a shallow baking dish, one that is only about 1-1/2 inches deep. This is similar to the size of a 10-inch pie plate.
5. Sprinkle the Parmesan evenly over the top.
6. Bake in a 400 degree oven for 30 minutes. This cheese should be brown on top and the sides should be bubbling.


Serve warm with toasted baguette or toast points