Buttery Crab And Artichoke Dip - cooking recipe

Ingredients

1 (4.1 ounce) package Idahoan(R) Roasted Garlic & Parmesan Baby Reds
2 (6 ounce) cans lump crabmeat, drained
2 (15 ounce) cans water packed artichoke hearts
1 cup Brie cheese, broken into chunks
1 cup shredded Gruyere cheese
1/2 cup shredded Parmesan cheese
1 cup boiling water

Preparation

Preheat oven to 400 degrees F.
Add all ingredients in a large mixing bowl and fold carefully. Use the water from the canned artichokes along with the boiling water.
Place in a 9 x 12 baking dish that has been sprayed with olive oil.
Bake until bubbling and golden brown.
Serve with baguettes or crackers.