Chilled Crab and Artichoke Dip


  • Salt and pepper to taste
  • 1 dash Tabasco
  • 2 t lime juice, freshly squeezed
  • ½ c green onions, thinly sliced
  • 2 t fresh dill weed, chopped (or 1 teaspoon dried)
  • 1 can (14 1/2 ounce) artichoke hearts (not marinated); drained and coarsely chopped
  • ¾ lb Dungeness crab meat
  • + 2 more ingredients
    • ½ c sour cream
    • ½ c mayonnaise

Combine all the ingredients (except 1/4 cup of the crab meat) in a medium bow, mixing well. Taste and season with salt and pepper. Refrigerate and chill (covered) 2 hours or overnight. Just before serving, top with the remaining crab meat, and a few sprigs of fresh dill, if you like. Recipe ...

View full recipe at Relish


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