Hot Crab & Artichoke Dip

• 1 medium leek (white portion only), thinly sliced
• 2 tablespoons olive oil
• 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
• 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
• 1 package (8 ounces) cream cheese
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon cayenne pepper
• 1 cup (4 ounces) Gruyere cheese, divided
• 1/2 cup sour cream
• 1/3 cup plus 2 tablespoons shredded Asiago cheese, divided
• Cubed French bread

1. In a large skillet, saute leek in oil until tender. Add the artichokes, crab, cream cheese, lemon juice, salt, pepper and cayenne; heat until cream cheese is melted. Remove from the heat; stir in 3/4 cup Gruyere cheese, sour cream and 1/3 cup Asiago cheese.
2. Transfer to a greased 9-in. pie plate; sprinkle with remaining cheeses. Bake, uncovered, at 350u0b0 for 20-25 minutes or until golden brown. Serve with bread.

olive oil, water, crabmeat, cream cheese, lemon juice, salt, pepper, cayenne pepper, gruyere cheese, sour cream, cheese, bread

Taken from www.tasteofhome.com/recipes/hot-crab-artichoke-dip/ (may not work)