Buttery Crab and Artichoke Dip

Ingredients

• 30 ounce water artichoke hearts packed canned
• 1 cup brie cheese 
• 1 cup gruyère cheese shredded
• 12 ounce lump crab meat drained canned
• 0.5 cup parmesan cheese shredded
• 4.1 ounce roasted garlic & parmesan baby reds idahoan®
• 1 cup water boiling

Equipment

• oven
• mixing bowl
• baking pan
• chopsticks

Directions

1. Preheat oven to 400 degrees F.
2. Add all ingredients in a large mixing bowl and fold carefully. Use the water from the canned artichokes along with the boiling water.
3. Place in a 9 x 12 baking dish that has been sprayed with olive oil.
4. Bake until bubbling and golden brown.
5. Serve with baguettes or crackers.