When my sister and I went to Denver a few years ago, it was snowing pretty hard when we came back from the Independent Film Festival. We decided to grab dinner downstairs in the hotel instead of trekking back out. We had this great warm artichoke and crab dip. I was so excited when I saw a recipe for something similar in a Pillsbury email a few weeks ago. Unfortunately, it wasn’t as good as the one they made at the Denver City Center Marriott m.i. greatroom. That said, I think this recipe is great for an holiday get together you are hosting.
1 can (14 oz.) artichoke heart quarters (drained and chopped)
1 package (8 oz.) cream cheese
4 medium green onions, diced
1 c. shredded imitation crabmeat (4 oz.)
1/2 c. grated Parmesan cheese
4 tsp. lemon juice
French baguette bread
Spray a mini-cockpot with non-stick spray. Put in all ingredients except bread. Cook for an hour on low, stirring occasionally. Serve warm on bread.