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Knock-Your-Socks-Off Hot Crab Dip

Yummmmm!

4 ounces		cream cheese, cubed
½ cup		dry white wine
16 ounce		can water-packed artichoke hearts, drained and finely chopped
1 lb		fresh crab meat, drained and shells removed (or two 6-ounce cans, drained)
1 cup		mayonnaise (ok to use light, or 1/2 and 1/2)
2 ounces		crumbled blue cheese, finely crumbled
1 large		egg, beaten

1	Preheat oven to 350°F. Spray 8x8-inch baking dish with cooking spray.
2	Combine cream cheese and wine in a saucepan. Cook over low heat until the cheese is creamy, stirring frequently. Remove from heat and whisk until blended. Fold in remaining ingredients.
3	Spoon mixture into prepared dish. Bake for 30 minutes and garnish with sliced black olives.
4	Serve warm with assorted crackers.

Yield: 4 cups

Recipe Source

California Sol Food: Casual Cooking from the Junior League of San Diego

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