Artichoke and Crab Dip

• 1 12 teaspoons oil
• 1 (14 ounce) can artichoke hearts, drain & chop
• 12 cup mayonnaise
• 12 cup parmesan cheese, freshly grated
• 1 12 teaspoons Worcestershire sauce
• 1 12 teaspoons lemon juice, fresh
• 8 ounces crabmeat, preferably fresh lump

1. Heat oil and saute artichoke hearts.
2. Add remaining ingredients and gently blend in crabmeat.
3. Season to taste.
4. If desired, top with sliced almonds.
5. Bake at 375F for 30 minutes until browned and bubbly.

oil, chop, mayonnaise, parmesan cheese, worcestershire sauce, lemon juice, crabmeat

Taken from www.food.com/recipe/artichoke-and-crab-dip-214763 (may not work)