Hot Crab Dip - cooking recipe

Ingredients

1 - 16 oz jar marinated artichoke hearts, chopped
8 oz cream cheese, room temperature
8 oz crab meat (dungeness if possible)
2 Tbsp. finely chopped onion
2 Tbsp. milk
1/2 tsp. horseradish (cream style)
1/4 tsp. salt
1/16 tsp. pepper
1/3 c. sliced, toasted almonds

Preparation

Mash cream cheese with crabmeat.
Mix in onion, milk, horseradish, salt, pepper, and artichoke hearts.
Spread in 9 inch ungreased pie plate.
Sprinkle with almonds and bake in 375 degree oven for about 15 minutes or until heated through.
Serve with crackers, chips or raw vegetables.
Makes 2 cups.