1poundlump crab meatdrained and flaked and picked over for any shell
14ouncesartichoke heartsdrained and finely chopped.
½cupParmesan cheesegrated
Mini fillo shells, optionsapprox. 60 shells or crackers for dipping.
Instructions
Preheat oven to 350 degrees F.
Combine cream cheese, mayonnaise, dill, garlic powder and lemon juice in a medium sized bowl.
Fold green onion, crab and artichokes into the cream cheese mixture.
If using mini fillo shells
Fill mini fillo shells with about 1 teaspoon of crab and artichoke dip, sprinkle Parmesan cheese on top and bake for about 7 minutes.
If serving as dip
Spread mixture into a 1 quart shallow baking dish.
Sprinkle Parmesan cheese over the top.
Bake for approximately 20 minutes or until heated through and bubbly.
Serve with crackers.
Notes
Suggested wine pairing: Gallo Family Vineyards White Zinfandel or Red Moscato. Dip can be made a day ahead of time and stored in the refrigerator. Wait until serving time to fill mini fillo shells and cook.