Crab Artichoke Dip

Private Selection, The Entertainer Crackers

Serve hot with an assortment of crackers.

Ingredients

14 ounces artichoke hearts, chopped

1 cup crab meat

¼ cup Parmesan cheese, grated

¼ cup Romano cheese, grated

1 cup mozzarella cheese, shredded

1 garlic clove, minced

½ cup mayonnaise

½ cup sour cream

paprika, to taste

Directions

Rinse and drain artichoke hearts, then chop.  Mix with all of the other ingredients, blending well in a 1 ½ quart casserole dish.

Dust top with paprika.  Bake at 325 degrees for 25 minutes.

Servings: 12

Nutrition Information:

Per Serving (excluding unknown items): 161 Calories; 13g Fat (71.7% calories from fat); 7g Protein; 5g Carbohydrate; 2g Dietary Fiber; 30mg Cholesterol: 224mg Sodium. Exchanges: 1Lean Meat; ½ Vegetable; 0 Non-Fat Milk; 1 ½ Fat.

Here's another Artichoke Crab dip recipe from the Food Network:

Sweet and Sour Sauce

This is a great dip for Lumpia.
It's also a great stir fry sauce 
or with any dish that needs sweet & sour sauce! 

INGREDIENTS:

1/2 cup water

1/2 cup sugar

1/4 cup apple cider vinegar

1 tablespoon cornstarch

1 tablespoon ketchup

1 garlic clove, finely minced

1/4 teaspoon crushed red pepper flakes 

DIRECTIONS:

1. In a 2-quart sauce pan combine all ingredients.

2. Stir ingredients together well until the cornstarch is completely incorporated and there are no lumps.

3. Place pan over medium heat and cook; stirring constantly with the whisk until the mixture boils and thickens slightly.

 4. Set aside to cool to room temperature.
Variation: