Hot Crab Dip

Ingredients

• 1 - 16 oz jar marinated artichoke hearts chopped
• 8 oz cream cheese room temperature
• 8 oz crab meat dungeness if possible
• 2 Tbsp finely chopped onion
• 2 Tbsp milk
• 12 tsp horseradish cream style
• 14 tsp salt
• 116 tsp pepper
• 13 c sliced toasted almonds

Directions

1. Mash cream cheese with crabmeat
2. Mix in onion milk horseradish salt pepper and artichoke hearts
3. Spread in 9 inch ungreased pie plate
4. Sprinkle with almonds and bake in 375 degree oven for about 15 minutes or until heated through
5. Serve with crackers chips or raw vegetables
6. Makes 2 cups