Sausalito Crab Dip - cooking recipe

Ingredients

1 (2.4 oz.) pkg. Knorr leek soup
1 1/2 c. sour cream (1 1/2 pt.)
1 Tbsp. lemon juice
1/8 tsp. hot pepper sauce
1 (6 oz.) pkg. frozen or can white crabmeat, drained
1 (14 oz.) can artichoke hearts, drained and chopped or frozen
1 c. shredded Swiss cheese
1 Tbsp. snipped fresh dill or 1 tsp. dried dill weed

Preparation

Mix together first 4 ingredients until well blended.
Stir in next 4 ingredients.
Cover.
Refrigerate 2 hours.
Stir before serving.
(Can be heated, if desired.)
Serve with crackers, etc.