Hot Crab Artichoke Dip

Hot Crab Artichoke Dip

A Best Restaurant Recipe For A Crab Dip Appetizer
Preparation time: 15 minutes. Serves 20 people.

1 pound cream cheese
4 cups mayonnaise
1 1/2 pounds Dungeness crab, well drained
2 cups artichoke hearts, quartered
1 cup white onions, diced
1/4 teaspoon white pepper
1/2 - 1 teaspoon Tabasco sauce
1 teaspoon sherry vinegar
1 teaspoon garlic, minced
1/4 cup green onions, minced
1/4 cup red pepper, minced
1/4 cup celery, minced
1 tablespoon parsley, chopped
3 cups freshly grated Parmesan cheese
3 cups grated Mozzarella cheese

In a mixer, whip the cream cheese until soft but not airy
While the cream cheese is mixing, prepare the crab, artichoke hearts, onions, garlic, red pepper, celery, parsley and cheeses
When the cream cheese is softened, fold in the remaining ingredients, adding the cheeses last
Refrigerate until ready to use
Bake in a baking dish in a pre-heated 375 degree F oven for 10 minutes or until lightly browned on top and bubbly around the edges

Serve with thinly sliced French bread, artisan crackers or even tortilla chips