Crab Dip - cooking recipe

Ingredients

1 pkg. Knorr leek soup mix
2 c. sour cream
1 Tbsp. lemon juice
1 (6 oz.) crabmeat, drained
1 (14 oz.) artichoke hearts, drained and chopped
1 c. shredded Swiss cheese
1 tsp. dill weed

Preparation

Stir together soup mix, sour cream and lemon juice.
Stir in drained crabmeat, drained and chopped artichoke hearts, shredded Swiss cheese and dill weed.
Cover.
Refrigerate 2 hours.
Makes 3 3/4 cups.
Serve with crackers.