Crab Dip

7 ingredients
6 steps

Ingredients

  • 1 pkg. Knorr leek soup mix
  • 2 c. sour cream
  • 1 Tbsp. lemon juice
  • 1 (6 oz.) crabmeat, drained
  • 1 (14 oz.) artichoke hearts, drained and chopped
  • 1 c. shredded Swiss cheese
  • 1 tsp. dill weed

Directions

  1. 1
    Stir together soup mix, sour cream and lemon juice.
  2. 2
    Stir in drained crabmeat, drained and chopped artichoke hearts, shredded Swiss cheese and dill weed.
  3. 3
    Cover.
  4. 4
    Refrigerate 2 hours.
  5. 5
    Makes 3 3/4 cups.
  6. 6
    Serve with crackers.

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