Dungeness Crab and Artichoke Dip

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Palomino`s Dungeness crab and artichoke dip is tangy, creamy, and oh so rich. A couple bubbling pots of this and your next dinner party will start off with rave reviews!

2 cups mayonnaise or salad dressing
2 jars (6-7 oz. each) marinated artichoke hearts, drained and chopped
1-1/2 cups chopped cooked Dungeness crabmeat (8 oz.)
1 cup grated Parmesan cheese
1 large onion, very thinly sliced
Crackers or thin bread slices, if desired

Herb Crust:
1 c. soft French bread crumbs
2 T. butter or margarine, melted
2 T. finely chopped fresh parsley
1 t. chopped fresh or 1/4 t. dried rosemary leaves
3/4 t. finely chopped fresh or 1/4 t. dried basil leaves
1/4 t. chopped fresh or 1/8 t. dried thyme leaves
1/4 t. chopped fresh or 1/8 t. dried oregano leaves
1/4 t. chopped fresh or 1/8 t. dried marjoram leaves
1 small clove garlic, finely chopped

Preheat oven to 350. Mix all ingredients of Herb Crust; refrigerate in airtight container while preparing crabmeat mixture. Mix mayonnaise, artichokes, crabmeat, cheese, and onion in medium bowl. Spread crabmeat mixture in ungreased, shallow 1-1/2-quart casserole or oven-proof dish. Sprinkle with 3 tablespoons Herb Crust. Bake uncovered 15-20 minutes or until golden brown. Serve with crackers or bread.


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