Prep 15 mins
Cook 20 mins
This is delicious!! I served it on toasted French bread and with crudites. From the local newspaper. (I have made this now with no fat mayo and no fat sour cream and marinated bottled artichokes, turned out fantastic!!)
- 118.29 ml regular mayonnaise
- 118.29 ml sour cream
- 118.29 ml extra old cheddar cheese, grated
- 59.14 ml parmesan cheese, grated
- 1 lemon, juiced
- 396.89 g can artichoke hearts, drained and chopped
- 226.79 g crabmeat, picked over for shells or 2 (396.89 g) can crab, well drained and squeezed
- 1 garlic clove, smashed
- 29.58 ml coarse grain mustard or 29.58 ml Dijon mustard
- 14.79 ml fresh dill, chopped or 4.92 ml dried dill, if necessary
- Mix all ingredients together in a large bowl.
- Once thoroughly combined, spoon into a medium sized baking dish or 2 small ramikins and bake at 425f degrees for 15 to 20 minutes until mixture is browned and bubbly.
- Serve with pita wedges or French bread or crudites.
Made this to take to my F2F book group last night, and it got much better reviews than the book of the month! I used canned crab and soaked it in milk for about an hour then drained it well and rinsed it in cool water before adding it to the dip, this is a trick I learned from a caterer in my area--really freshens the taste! We had it with grilled french bread slices rubbed with garlic---wonderful! I've already made plans to take this to several gatherings this summer--thanks so much Derf!
This was delicious, however, when reading the recipe I noticed that it said either 1 tbsp. of fresh dill or 1 tbsp. of dried dill. Most of the time you reduce the amount of the dried herb to a tsp. if recipe states tbsp. of a fresh herb. Could be why the dill was overpowering. This is a keeper recipe.
This recipe is great! It was gone in 15 minutes. I added 1/4 cup cream cheese to make it creamier. I served it with wedges of toast and whole grain crackers. So easy to make too.