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Crab and Artichoke Dip
Makes 8 Servings
*8-ounce jar Stonewall Kitchen Artichoke Pesto
*6 ounces fresh crabmeat, cartilage and shells removed
*3 tablespoons green onion or scallions, chopped
*1 clove of garlic, minced
*1/4 cup cream cheese, room temperature
*1/2 cup Parmesan cheese, grated or shredded
*1/4 teaspoon freshly grated lemon peel
*Salt and pepper to taste
1Preheat oven to 350F degrees.
2Combine all ingredients in a medium size bowl and mix. Transfer dip into a greased baking dish.
3Bake dip 20-30 minutes until heated through and bubbly.
4Serve with French bread toasts or crackers.
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