Hot Crab And Artichoke Dip - cooking recipe

Ingredients

8 oz. cream cheese
1 c. mayonnaise
1 c. sour cream
1 c. freshly grated Parmesan cheese
14 oz. can water packed artichoke hearts, drained and chopped
2 cloves garlic, minced
1/3 lb. fresh crab (optional)

Preparation

Combine all ingredients.
Place in quiche dish or other baking dish.
Bake at 350\u00b0 for 35 minutes, or until golden brown.
Serve with French bread rounds, crackers or carrot sticks.