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

1. In a bowl, combine the bechamel, crab meat, artichoke heats, swiss cheese, mozzarella cheese, green onion, wine and herbs.
2. Season to taste with salt and pepper and a pinch or two of Bone Dust BBQ spice.
3. Mix thoroughly.
4. Butter a 4 - 6 cup casserole dish.
5. Pour in crab mixture.
6. Sprinkle evenly with parmesan cheese.
7. Cover and chill for at least 1 hour to set.
8. Preheat oven to 425.
9. Bake dip, uncovered, until hot and bubbling, 20 - 30 minutes.
10. 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)