Mix chopped artichokes and crab with cheese and mayonnaise in a 2-quart glass dish.
Microwave on High for 5 to 8 minutes, stirring once, until bubbly.
Serve with crackers.
Preheat oven to 350 degrees F (175 degrees C).
Combine cream cheese and mayonnaise in a large bowl until smooth; stir in garlic. Gently stir artichoke hearts, crab, Parmesan cheese, 1/3 cup green onion, 1/3 cup red bell pepper, and cayenne pepper into cream cheese mixture. Transfer the dip to a 9-inch pie dish and sprinkle top with bread crumbs.
Bake in the preheated oven until crumb topping is golden brown and dip is hot, 20 to 30 minutes. Garnish with 2 teaspoons green onion and 2 teaspoons chopped red bell pepper.
Preheat oven to 350\u00b0.
Lightly spray baking dish with cooking oil.
Combine cream cheese, mayonnaise, and garlic.
Drain and chop artichoke and crabmeat.
Mix all ingredients together and bake 25 - 30 minutes.
Garnish with green onion and red pepper.
>Add lobster meat and crab meat and cook 2-3 minutes
br>Drain the cans of artichoke hearts well. Using paper towels
Place artichoke hearts, crab, green onions, garlic, and lemon juice in a food processor and pulse until chopped fairly small. Add cream cheese and puree until smooth.
Pour dip into a non-metallic bowl, and chill for 1 hour.
Serve with crackers or vegetables.
Preheat oven to 375 degrees F (190 degrees C).
Blend cream cheese, mayonnaise, and onion in a bowl using a hand mixer. Gently fold artichoke hearts and imitation crab, Monterey Jack cheese, and Parmesan cheese into the cream cheese mixture; spread into a pie plate.
Bake in preheated oven until browned and bubbling on top, 15 to 20 minutes.
Combine all ingredients and place in a 350\u00b0 oven for 20 to 30 minutes until hot and bubbly and top is slightly browned.
Serve with corn chips or crackers.
Preheat the oven to 350 degrees F.
Drain the artichokes, then chop them.
Mix with the other ingredients, transfer to an ovenproof dish.
Bake for 15-20 minutes, until hot and bubbly.
Take hard leaves from artichoke and chop remaining leaves. Prepare dip and mix with chopped artichoke.
Serve with vegetable assortment.
Preheat the oven to 350 degrees F. Spray a 1 quart baking dish with nonstick spray.
In a large bowl, mix together the cream cheese, pepper Jack, mayonnaise, lime juice, and hot sauce until smooth. Fold in the crabmeat, tomatoes, green onions, basil, garlic, salt, and pepper.
Smooth the mixture into baking dish. Bake until golden and bubbly, about 30 minutes.
Split, pit, peel, and dice the avocados and sprinkle them over the crab dip after it has cooled slightly. Serve warm.
Mix softened cream cheese with mayonnaise and Miracle Whip. Add salt, pepper, garlic salt/garlic, horseradish and Worcestershire to taste.
Add small amount of milk to make creamy smooth.
Add shrimp and crab, stirring in carefully.
Chill for several hours; bring to room temperature before serving on assorted crackers.
A light sprinkling of fresh chopped parsley on top adds to the presentation.
Cooking time is chilling time.
Combine the crab meat and cheeses with skim milk; stir over low heat until cheeses melt.
Add Sauterne and crab meat; heat through.
Makes 3 cups.
Cut cheeses in small pieces; combine in a saucepan with milk. Stir over low heat until cheeses melt.
Stir in wine and crab; heat through.
Serve in chafing dish with Shredded Wheat wafers.
Makes 3 cups.
Melt cheeses in milk over low heat.
Stir in wine and crab. Serve in chafing dish with crackers.
Cut cheeses in small pieces.
Combine over low heat until cheeses melt.
Stir in wine and crab; heat through.
Serve in chafing dish with Shredded Wheat wafers.
Makes 3 cups.
Mix first two ingredients and spread on cream cheese mixture, but not all the way to the edges. Spread shrimp and crab meat on top of all. Keep refrigerated for one hour ahead of serving time. Best served with Ritz crackers.
Cut cheeses in small pieces; combine in a saucepan with milk. Stir over low heat until cheese melts.
Stir in wine and crab; heat through.
Serve in a chafing dish.
Saute shrimp and crab in butter.
In separate pan melt butter. Add dry ingredients.
Slowly add milk, Tabasco sauce and Worcestershire sauce.
Then add cheese until it melts.
Then add shrimp and crab.
Place mixture into casserole dish.
Cover with buttered bread crumbs.
Bake at 350\u00b0 for about 30 minutes.
Mix the sour cream and chive dip, sour cream, and cream cheese together in a large bowl.
Fold the green onion, dried beef, and Cheddar cheese into the cream cheese mixture.
Cover dip with plastic wrap and refrigerate until set, at least 1 hour.