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Crab Artichoke Dip

Lauren Miyashiro
  • 25 minutes
  • Serves 1

INGREDIENTS

12 oz

Lump crab meat

1 can

Artichoke hearts

2 cloves

Garlic

2

Green onions

2 tbsp

Parsley

1 cup

Mayonnaise

2 tsp

Worcestershire sauce

1

Black pepper, Freshly ground

1

Kosher salt

1

Baguette

8 oz

Cream cheese

1 1/2 cups

Monterey jack

1/2 cup

Parmesan