On 01 Feb 2010 11:45:40 GMT, "Michael \"Dog3\""
> wrote:
>
>Here is another to try - Could also go along with what Steve B is
>looking for:
>
>Crab and Artichoke Dip
>
>Ingredients
>
>3 flat can canned crab
>1 8 oz package cream cheese, room temp
>1 cup mayonnaise
>0.33 cup onion, diced
>0.25 cup green onions, chopped
>1 14 oz can artichoke hearts
>1 cup parmesan cheese, shredded
>0.5 tsp. cayenne pepper
>1 tsp. salt
>1 Tbsp. lemon juice
>
>Directions
>
>Preheat oven to 350F. Drain artichoke hearts and loosely chop. Combine
>all ingredients in a medium sized bowl, mix well and transfer to a
>shallow lightly greased baking dish. Bake at 350 for 20 minutes. Serve
>with sliced french baguette or crackers.
>
I don't buy canned artichoke hearts, but I have a couple boxes of
frozen to use. Some people think canned is better for things like
this because of the brine, what do you think?


--
I love cooking with wine.
Sometimes I even put it in the food.