Artichoke and Crab Dip

Serve this dip with tortilla chips or bits of toasted pita bread.

• Ready In: 30 mins
• Yields: 4 cups

Ingredients

• 1 (14 ounce) can artichoke hearts
• 1 (6 ounce) can  crabmeat, drained and flaked
• 1  cup  grated parmesan cheese
• 1  cup sour cream
• 1  cup mayonnaise
• 1  clove  crushed garlic
• 1⁄4 teaspoon cayenne pepper, to taste

Directions

1. Preheat the oven to 350 degrees F.
2. Drain the artichokes, then chop them.
3. Mix with the other ingredients, transfer to an ovenproof dish.
4. Bake for 15-20 minutes, until hot and bubbly.