Ingredients:
14 oz can artichoke hearts, drained and chopped
1/2 lb (8 oz.) crabmeat
1 8 oz package cream cheese, softened
1/2 cup sour cream
2 Tbsp mayonnaise
1 Tbsp lemon juice
1 1/4 tsp Worcestershire sauce
1/2 tsp dry mustard
pinch of garlic salt
1/4 cup cheddar cheese, grated
paprika to garnish
Instructions:
Remove cartilage from crabmeat. In large bowl, mix cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire sauce, mustard and garlic salt until smooth. Add enough milk to make mixture creamy. Stir in 2 Tbsp of the grated cheese. Fold crabmeat & artichoke hearts with cream cheese mixture.
Pour into greased 1 quart casserole. Top with remaining cheese; bake at 325 until mixture is bubbly and browned on top, about 30 minutes.
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