Dill Crab Dip with Artichokes
Recipe from
Better Homes and Gardens
You can use fresh, frozen or canned crabmeat in this appetizer. Crab-flavored, flaked fish (surimi) makes a less expensive and tasty alternative to real crab meat.

Servings:
Makes about 1-1/2 cups
Prep Time:
20 mins
Total Time:
2 hrs 40 mins
Ingredients
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2 to 4large artichokessee savings

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1lemon, halvedsee savings

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1/2 cupmayonnaise or salad dressingsee savings

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1/2 cupdairy sour creamsee savings

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1 cupflaked, cooked crabmeat (cartilage removed)see savings

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1 teaspoondried dillweedsee savings

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2 teaspoonsfinely chopped onion or green onionsee savings

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1/2 teaspoonfinely shredded lime peelsee savings

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1 teaspoonlime juicesee savings

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Dashbottled hot pepper saucesee savings

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Dashground red pepper (optional)see savings

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Directions
1.
Rinse artichokes under cold running water. Peel off and discard lower petals. Trim stem to one inch or less. Cut off the top 1-inch of artichoke. Trim leaf tips. Immediately rub the cut surfaces with a piece of lemon.
2.
Cook, covered, in a large amount of boiling salted water for 20 to 30 minutes or until a leaf pulls out easily. Invert artichoke to drain.
3.
Meanwhile, in a medium bowl stir together mayonnaise or salad dressing, sour cream, 2/3 cup of the flaked crabmeat, the dillweed, onion, lime peel, lime juice, hot pepper sauce, and ground red pepper, if desired; mix well. Season to taste with salt and pepper. Transfer to serving bowl and refrigerate for 2 hours or overnight. Just before serving, sprinkle dip with reserved crabmeat. Serve with warm or chilled artichokes. Makes about 1-1/2 cups (twenty-four 1-tablespoon servings).
Make-Ahead Tip
Up to 24 hours ahead, prepare artichokes; cover and chill. Prepare dip. Cover and chill.
Nutrition information
Per serving: Calories 49, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 10 mg, Sodium 45 mg, Carbohydrate 0 g, Fiber 0 g, Protein 1 g. Daily Values: Vitamin A 1%, Vitamin C 0%, Calcium 1%, Iron 0%. Percent Daily Values are based on a 2,000 calorie diet.
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