One16-ounce canwater-packed artichoke hearts,drained and finely chopped
1poundfresh crab meat,drained and shells removed (or two 6-ounce cans, squeezed dry)
1cupmayonnaise(ok to use light)
2ouncescrumbled blue cheese
¼cupsliced black olives,for garnish (optional)
Preheat the oven to 350°F. Spray an 8x8-inch baking dish with cooking spray.
In a medium saucepan, combine the cream cheese and wine. Cook over low heat until the cheese is creamy, stirring frequently. Remove from heat and whisk until blended. Fold in the remaining ingredients, except the olives.
Spoon the mixture into the prepared dish. Bake for 30 minutes and garnish with sliced black olives, if using.
Serve warm with assorted crackers, tortilla or pita chips.