Crab Dip

Name: Crab Dip
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

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

Stir soup mix, sour cream, lemon juice and hot pepper sauce until well blended.
2

Stir in crabmeat, artichoke hearts, cheese and dill until blended.
3

Cover and refrigerate for 2 hours.