HOT CRAB & ARTICHOKE DIP

½ cup crab

1 8 oz pkg cream cheese

1 cup mayonnaise

1 cup sour cream

1 cup freshly grated parmesan cheese

2 cloves garlic, minced

2 cans (14 oz) artichoke hearts, drained & chopped

½ tsp dill weed

Assorted crackers, chips, vegetable sticks, phyllo cups, etc.

Combine first seven ingredients. Bake in phyllo cups as directed on box or alone in 8-inch round pan in 350-degree oven, 30 min.

Serve in phyllo cups or as dip with crackers, etc.