- 1 (4.1 ounce) package Idahoan® 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
- Preheat oven to 400 degrees F.
- Add all ingredients in a large mixing bowl and fold carefully. Use the water from the canned artichokes along with the boiling water.
- Place in a 9 x 12 baking dish that has been sprayed with olive oil.
- Bake until bubbling and golden brown.
- Serve with baguettes or crackers.