Artichoke and Crab Spread Recipe

  • 3 frozen cooked artichoke hearts, thawed and quartered
  • 2 (8 ounce) packages cream cheese, softened
  • 4 ounces crabmeat
  • 3 green onions
  • 1 clove garlic
  • 1 teaspoon lemon juice
  1. Place artichoke hearts, crab, green onions, garlic, and lemon juice in a food processor and pulse until chopped fairly small. Add cream cheese and puree until smooth.
  2. Pour dip into a non-metallic bowl, and chill for 1 hour.
  3. Serve with crackers or vegetables.