Buttery Crab and Artichoke Dip Recipe

  • 1 (4.1 ounce) package IdahoanĀ® Roasted Garlic & Parmesan Baby Reds
  • 2 (6 ounce) cans lump crabmeat, drained
  • 2 (15 ounce) cans water packed artichoke hearts
  • 1 cup Brie cheese, broken into chunks
  • 1 cup shredded Gruyere cheese
  • 1/2 cup shredded Parmesan cheese
  • 1 cup boiling water
  1. Preheat oven to 400 degrees F.
  2. Add all ingredients in a large mixing bowl and fold carefully. Use the water from the canned artichokes along with the boiling water.
  3. Place in a 9 x 12 baking dish that has been sprayed with olive oil.
  4. Bake until bubbling and golden brown.
  5. Serve with baguettes or crackers.