Crab and Artichoke Gooey Dip

I am a big fan of Ted Reader and this recipe came from his latest book. I encourage people to make the Bone Dust, as it is an exceptional seasoning. This recipe is a bit labour intensive, but....oh, so worth it!!!

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 1  cup bechamel sauce
• 1  cup lump crabmeat
• 14  ounces artichoke hearts, drained and cut in quarters
• 1⁄2 cup swiss cheese, grated
• 1⁄2 cup mozzarella cheese, grated
• 1  green onion, finely chopped
• 2  tablespoons white wine
• 1  tablespoon fresh herb, chopped (parsley, basil, thyme)
•  salt and pepper
• 1  pinch  seasoning (Bone Dust BBQ Rub)
• 1⁄4 cup parmesan cheese, cheese

Directions

1. In a bowl, combine the bechamel, crab meat, artichoke heats, swiss cheese, mozzarella cheese, green onion, wine and herbs.
2. Season to taste with salt and pepper and a pinch or two of Bone Dust BBQ spice. Mix thoroughly.
3. Butter a 4 - 6 cup casserole dish. Pour in crab mixture. Sprinkle evenly with parmesan cheese. Cover and chill for at least 1 hour to set.
4. Preheat oven to 425. Bake dip, uncovered, until hot and bubbling, 20 - 30 minutes.
5. Serve immediately with fresh bread or chips.