Ingredients
- 2 (14 oz) can aritchoke hearts, drained and chopped
- 2 c. mayonnaise
- 2 c. grated Parmesan cheese
- 2 (6 oz) frozen crabmeat with shrimp, thawed, drained and flaked
- 1/2 c. dry seasoned breadcrumbs
Directions
Combine first 4 ingredients, mixing well. Spoon into a lightly greased 1 1/2 qt. casserole. Top with breadcrumbs. Bake at 325 for 15 to 20 min. Serve with crackers.
12 to 14 servings.
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Submitted 6/13/05.
Source: Southern Living 1980
Submitted By: Ruth Burbage
burbage@pell.net
Hot Artichoke-Seafood Dip