Ingredients
- 1 can(s) artichoke hearts or quarters
- 1/3 pound(s) lump crabmeat
- 1/3 pound(s) backfin crabmeat
- 1/3 pound(s) shredded cheddar cheese
- 1 1/3 cup(s) mayonnaise
- 2 teaspoon(s) Dijon mustard
- 1 1/3 teaspoon(s) Worcestershire sauce
- Dash cayenne pepper
- 4 teaspoon(s) lemon juice
- 2/3 cup(s) chopped fresh parsley
Description
Try This Crab And Artichoke Dip Recipe From A Member Of The MyRecipes Community
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