Crab Dip - cooking recipe

Ingredients

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

Preparation

Stir soup mix, sour cream, lemon juice and hot pepper sauce until well blended.
Stir in crabmeat, artichoke hearts, cheese and dill until blended.
Cover and refrigerate for 2 hours.