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Hot Crab And Artichoke Dip

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I doubled this recipe for a party, substituted 2 cans of crabmeat for the lump crab, added 2 tsps Tabasco sauce & 1 tbsp Dijon mustard, then topped it with 1/2 cup bread crumbs & 1/2 cup Parmesan cheese, it was perfect!!!
Rebecca Barbacci   •  31 Mar   •  Report
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Ingredients

1 8-ounce tub(s) lump crabmeat

1 14-ounce can(s) artichoke hearts in water, drained and coarsely chopped

1/2 cup(s) diced red bell pepper

1 8-ounce package(s) Neufch√Ętel cheese

1/2 cup(s) light mayonnaise

4 tablespoon(s) chopped fresh chives, divided

1 tablespoon(s) fresh lemon juice

2 teaspoon(s) worcestershire sauce

1/4 teaspoon(s) sea salt

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