Sarah Litchney 5.0 stars
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Recipe by Mayumi Tavalero
This delicious hot dip is guaranteed to beat any restaurant version and if you wish to leave out the crab, you can sub with additional artichoke. Your cook can also prepare this dip, refrigerate it, and you can bake it when you are ready to serve.
canned artichoke heart
celery
crabmeat
cream cheese
extra virgin olive oil
fresh lemon juice
freshly ground black pepper
garlic
green onion
hot sauce
Kosher salt
mayonnaise
mozzarella cheese
panko breadcrumbs
Parmesan cheese
pita bread
red bell pepper
unsalted butter
Reheat dip directly in baking dish in 350 degree oven for 15 minutes or until hot.
This was perfect, would definitely order this again!
Excellent