Crab Dip

8 ingredients
3 steps

Ingredients

  • 1 (2.4 oz.) pkg. Knorr leek soup mix
  • 1 1/2 c. sour cream
  • 1 Tbsp. lemon juice
  • 1/8 tsp. hot pepper sauce
  • 1 (6 oz.) pkg. frozen crabmeat, thawed and drained
  • 1 (14 oz.) can artichoke hearts
  • 1 1/2 c. (6 oz.) Swiss cheese, shredded
  • 1 tsp. dried dill weed

Directions

  1. 1
    Stir soup mix, sour cream, lemon juice and hot pepper sauce until well blended.
  2. 2
    Stir in crabmeat, artichoke hearts, cheese and dill until blended.
  3. 3
    Cover and refrigerate for 2 hours.

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