Night Deposit Crab And Artichoke Dip

Course : Dips
Serves: 15
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16 ounces cream cheese -- softened
1 pound Swiss cheese -- shredded
1/2 pound artichoke hearts -- chopped
1/2 cup sour cream
1 tablespoon chopped fresh dill
1 tablespoon garlic chopped
1/2 pound lump crabmeat -- Dungeness is best

Preparation / Directions:

Combine all ingredients in a large mixing bowl either by hand or on a slow speed with an electric mixer. Portion into baking dishes. Fits approximately 15 3-ounce baking dishes. Bake in a preheated 450F oven for 4 to 6 minutes. Serve with sourdough toast rounds or any bread or cracker of your choice. NOTE: This recipe can be altered to your taste. Chef Hoerauf encourages you to experiment by substituting dill with any of your favorite herbs. Another idea: try adding 1 teaspoon of curry powder and a couple of diced tomatoes to the recipe. Feel free to substitute other vegetables for the artichoke hearts, or use shrimp instead of crab meat.

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