Hot Crab Dip

Here's another winning recipe from Pampered Chef.  And as usual I modified it slightly though the original one is nice too. Its very yummy, easy to make, and is a very warm comforting addition to any holiday feast.  Or even just for yourself :)

The original recipe is actually Hot Artichoke Crabmeat Dip but I didn't want to use the artichokes this particular time. The ingredient list is as follows:

*1 package (8 oz) cream cheese softened
*1 cup mayonnaise
*1 garlic clove, pressed (or chopped)
*1 can (14 oz) artichoke hearts in water, drained and chopped ( if you don't want to use these you can just add more crabmeat or another similar veggie of your choice)
*1 package (8 oz) imitation crabmeat, chopped  (I usually used canned crabmeat; its real crab already chopped and slightly shredded=less work but better texture and quality than imitation...I used 3 small cans to cover the lack of artichokes)
*3/4 cup (3oz) freshly grated Parmesan cheese (though you can use any cheese, I used shredded mozzarella)
*1/3 cup thinly sliced green onions
*1 lemon (optional)
*1/8 tsp black pepper
*1/3 cup chopped red bell pepper (which I also didn't use)
*additional green onion slices for garnish

Preheat oven to 350.  Combine cream cheese and mayo; mix well.  Press garlic into cream cheese mixture and stir.  Drain artichokes and chop crabmeat if necessary.  Grate Parmesan cheese, slice onions, zest lemon.  Add artichokes, crabmeat, cheese, green onions, lemon zest, and black pepper to cream cheese mixture.  Mix well.

Spoon mixture into baking dish such as a large deep dish pie plate.  Bake 25-30 minutes or until golden brown around the edges.  Sprinkle with remaining green onions and red bell pepper if desired.  Serve with pita chips, crackers, or hearty chips or even veggies.  Makes about 4 cups/16 servings.

This dip is quick and easy to make up to a day in advance except for the baking part.  Wait to do the baking until you're ready to serve.