Crab and Artichoke Gooey Dip
- 1 cup bechamel sauce
- 1 cup lump crabmeat
- 14 ounces artichoke hearts, drained and cut in quarters
- 12 cup swiss cheese, grated
- 12 cup mozzarella cheese, grated
- 1 green onion, finely chopped
- 2 tablespoons white wine
- 1 tablespoon fresh herb, chopped (parsley, basil, thyme)
- salt and pepper
- 1 pinch seasoning (Bone Dust BBQ Rub)
- 14 cup parmesan cheese, cheese
- In a bowl, combine the bechamel, crab meat, artichoke heats, swiss cheese, mozzarella cheese, green onion, wine and herbs.
- Season to taste with salt and pepper and a pinch or two of Bone Dust BBQ spice.
- Mix thoroughly.
- Butter a 4 - 6 cup casserole dish.
- Pour in crab mixture.
- Sprinkle evenly with parmesan cheese.
- Cover and chill for at least 1 hour to set.
- Preheat oven to 425.
- Bake dip, uncovered, until hot and bubbling, 20 - 30 minutes.
- Serve immediately with fresh bread or chips.
bechamel sauce, lump crabmeat, hearts, swiss cheese, mozzarella cheese, green onion, white wine, fresh herb, salt, rub, parmesan cheese
Taken from www.food.com/recipe/crab-and-artichoke-gooey-dip-428662 (may not work)