Favorite Ingredient Friday~Dips & Spreads~Baked Artichoke Krab Dip Spread


2 cups minced krab
1 bunch green onions, minced

1-8 oz. package Sargento grated Sun dried tomato cheese

1-14 oz. jar marinated artichoke hearts, drained

1/4 cup roasted red peppers, minced*

1 heaping teaspoon Frank’s hot sauce

1 package Knorr Spring Vegetable Soup Mix**

1 cup sour cream
1 cup mayonnaise

  • Pre-heat oven to 350 degrees.
  • Spray 9 inch stoneware round with PURE.
  • Toss together the krab, onions, red peppers and artichoke hearts.
  • Stir soup mix into sour cream and mayonnaise. Stir in cheese and hot sauce into soup mixture.
  • Fold krab mixture into soup mixture.
  • Spread into stoneware.
  • Bake 30 minutes until top is just golden.
I serve it with wheat thins. When I first developed this recipe for a family reunion, hubby tried it and ate the WHOLE bowl. I had to make another and everyone loved it. *I buy these by the jar and keep them in the refrigerator and periodically throw these into lots of things!

**Mrs. Grass works well too.

I do the memes: Menu Plan Monday hosted by Laura at I’m an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Freezer Food Friday hosted by MJ at mjpuzzlemom, Scrumptious Sunday hosted by Meredith at Mercedes Rocks and Slow Cooking Thursday hosted by Sandra at Diary of a Stay at Home Mom. Doing them all make great additions to help keeping me on track and finding so new recipes!