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.
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.
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.
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.
br>Drain the cans of artichoke hearts well. Using paper towels
Mix all together and fold in crab last.
Top with a little cheese and green onion.
Bake 350 for 30 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.
>Add lobster meat and crab meat and cook 2-3 minutes
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.
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.
and pepper in a medium bowl. Gently stir in artichoke hearts and spinach
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.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.
Preheat oven to 350 degrees.
Allow cream cheese to come to room temperature.
Cream together the mayonnaise, parmesan and romano cheeses, garlic, basil and garlic salt. Mix well.
Add artichoke hearts and spinach. Mix until blended.
Spray a pie pan with non-stick cooking spray. Pour in the dip and top with the mozzarella.
Bake at 350 degrees for 25 minutes or until the top is browned.
Serve with toasted bread or tortilla chips.
Allow cream cheese to come to room temperature.
Cream together mayonnaise, Parmesan, Romano cheese, garlic, basil and garlic salt. Mix well.
Add the artichoke hearts and spinach careful to drain this well.
Store in a container until you are ready to use.
Spray pie pan with pam, pour in dip, and top with cheese.
Bake at 350\u00b0 for 25 minutes or until the top is browned.
serve with toasted bread.