Artichoke-Crab Dip

1 jar artichoke hearts, drained and finely chopped
1 c crab meat (either fresh or Bumblebee canned)
1/4 c parmesan cheese
1/4 c Romano cheese, grated
1 c Monterey Jack (or cheddar), grated
1 garlic clove, minced
1/2 c mayonnaise
1/2 c sour cream
4 oz. cream cheese, softened
Paprika, for sprinkling

Mix all ingredients except for paprika.  Spoon into 1-1/2 quart baking dish, sprinkle with paprika.  Bake 325 for 25 minutes.  Serve with crackers.
Amanda King
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