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| Crab Dip | ||||
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| Makes: 8 servings Preparation Time: 10 minutes Cooking Time: 20 minutes |
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8 ounces cream cheese, softened ½ cup sour cream 8 ounces lump crabmeat 2 green onions, thinly sliced ½ teaspoon garlic powder ½ teaspoon bottled hot pepper sauce 1 (15-ounce) can artichoke hearts, drained and chopped 1 package Francisco Tuscan Toasts |
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| In a medium bowl, beat the cream cheese with an electric mixer on medium-high, until fluffy. Add sour cream and beat for 30 seconds or until combined. Pick through crabmeat, removing any shells or cartilage. Gently stir in crabmeat, artichokes, green onions, garlic powder, and hot pepper sauce. Spread mixture in a 1 quart shallow baking dish and sprinkle with paprika. Preheat oven to 350°. | ||||
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| Bake uncovered for 15 to 20 minutes, or until warmed through. Serve with Francisco Tuscan Toasts. |
