Coarsely chop the artichoke hearts then mix all the ingredients together.
Place in a small oven proof casserole. Top with additional Parmesan cheese if desired. Bake in pre-heated oven for 15-20 minutes or until the top is a nice golden colour. Serve with crackers or slices of French baguette bread.
INGREDIENTS
4.2oz (120g.) canned crabmeat
1x14oz. (398ml.) can of artichoke hearts
1/2 cup (125ml.) real mayonnaise
1/4 cup (60ml.) fresh lemon juice
1/4 cup (60ml.) freshly grated Parmesan cheese
1 packet of Seasonings for Hot Parmesan & Artichoke Dip
CART
