Wednesday, November 30, 2005

Creamy Crab Artichoke Dip

From Keebler

1 (6-8oz) pkg Louis Kemp Crab Delights
8oz cream cheese, room temperature
1 C mayonnaise
1/3 C chopped onion
1 (13.75oz) can artichoke hearts, drained and chopped
3/4 C shredded Parmesan cheese

In medium bowl, blend cream cheese and mayonnaise until smooth. Stir in remaining ingredients and place mixture onto glass pie plate. Bake, uncovered, at 375 for 15 minutes, until heated through and lightly browned. Serve with crackers.

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