Crab Dip - cooking recipe

Ingredients

1 pkg. Knorr leek soup mix
1 1/2 c. sour cream
1 Tbsp. lemon juice
1/8 tsp. hot pepper sauce
6 oz. crab meat, chopped
1 (14 oz.) can artichoke hearts, drained and chopped
1 c. shredded Swiss cheese
1 Tbsp. fresh dill or 1 tsp. dried dill

Preparation

Mix and refrigerate for 2 hours before serving.