Hot Artichoke Dip With CrabMakes 50 Servings

Ingredients

• 2 cans artichoke hearts drained and chopped
• 2 c mayonnaise
• 1 c Parmesan cheese grated
• 2 cans lump crabmeat drained
• 1 Tbsp pimientos drained and diced
• 1 Tbsp Dijon mustard
• 1 12 tsp garlic salt

Directions

1. Preheat oven to 350 for at least 20 minutes Center 1 Reynolds Pot Lux Cookware 2-quart pan on a cookie sheet so pan does not hang over sides Combine artichoke hearts mayonnaise cheese crabmeat pimientos mustard and garlic salt in a bowl until well blended Spoon mixture into pan Bake on cookie sheet placed in middle oven rack in center of oven 25 to 30 minutes or until hot Use cookie sheet to remove pan from oven Let stand at least 2 minutes before lifting pan by handles Serve hot with crackers