Jalapeno Artichoke Crab Dip - cooking recipe

Ingredients

1 (33 ounce) jar whole artichoke hearts
3 roasted jalapeno peppers, seeded diced
1/2 cup fresh parsley, chopped
1 1/2 cups shredded parmesan cheese
1 cup shredded sharp cheddar cheese
1/2 cup light mayonnaise
1/2 cup fat free sour cream
16 ounces fresh dungeness crabmeat
1 teaspoon fresh squeezed lemon juice
1/2 teaspoon garlic powder
salt and pepper

Preparation

Chop or process artichoke hearts until dip-like consitency, and add to medium sized mixing bowl (5-8 quart).
Add cheeses, jalapenos, parsley, mayonnaise, sour cream, garlic powder, lemon juice, and stir gently to mix.
Add fresh crabmeat and stir in gently. Wait until after this step to salt and pepper to taste (crabmeat can be a little salty sometimes).
Can be served warm in a mini crockpot or served cold, perfect with crackers or toasted rustic or baguette slices.