Parmesan, Artichoke & Crab Baked Dip

Love our Sofi Award Winning Parmesan and Artichoke Dip Mix? Try adding Crab, you won't regret it!

Yields1 Serving
ALL YOU NEED
 120g (4.2oz) canned crabmeat, drained and chopped
 1 can 390 g (13.75 oz) artichoke hearts, drained & chopped
 125ml (1/2 cup) real mayonnaise
 15ml (1 tbsp) fresh lemon juice
 60ml (1/4 cup) grated Parmesan cheese (divided)
ALL YOU DO
1

Heat oven to 350˚F (180˚C).

2

Mix all the ingredients together (except for 30 ml/2 tbsp of parmesan).

3

Place in a small oven proof casserole and bake (without lid) until hot (approx. 20 min).

4

Remove and sprinkle with the 30ml (2 tbsp) parmesan.

5

Place under broiler for about 1 minute until top becomes golden.

Category

Ingredients

ALL YOU NEED
 120g (4.2oz) canned crabmeat, drained and chopped
 1 can 390 g (13.75 oz) artichoke hearts, drained & chopped
 125ml (1/2 cup) real mayonnaise
 15ml (1 tbsp) fresh lemon juice
 60ml (1/4 cup) grated Parmesan cheese (divided)

Directions

ALL YOU DO
1

Heat oven to 350˚F (180˚C).

2

Mix all the ingredients together (except for 30 ml/2 tbsp of parmesan).

3

Place in a small oven proof casserole and bake (without lid) until hot (approx. 20 min).

4

Remove and sprinkle with the 30ml (2 tbsp) parmesan.

5

Place under broiler for about 1 minute until top becomes golden.

Notes

Parmesan, Artichoke & Crab Baked Dip