Five Cheese Artichoke & Crab Dip

Source:

Yield : 8 as an appetizer or 4 as an entrée

Ingredients & Directions
8 oz 4 4 1/4 cup 2 tbsp 2 tbsp 1/4 cup 1/4 cup 2 tbsp 1/4 tsp	Phillips Crab Meat large artichokes cream cheese Monterey Jack cheese, shredded Romano cheese, shredded Parmesan cheese, shredded Mozzarella cheese, shredded mayonnaise white wine Phillips Seafood Seasoning optional: pinch each white, red and black pepper
Method Bring ½ pot of water to boil in 4 qt. stockpot. Trim tops and bottom stems of artichokes and boil artichokes 35-45 minutes, depending on size, until tender. Test doneness by gently pulling off an outside leaf. Cool, cut in half and gently remove “choke” out of center. In a mixing bowl, mix all cheeses, mayonnaise, white wine and seasonings together. Preheat oven to 400°F. Place artichoke halves, cut side up, in buttered 9” X 13” baking dish. Fill centers of each artichoke with crab and cheese mixture. Bake in preheated oven approximately 15 minutes or until filling is hot. Serve with tomato salsa and whole-grain or low-carb tortilla chips or raw veggies for dipping.