Southern Baked Crab and Artichoke Dip

8oz cream cheese, softened
1 Cup mayonnaise
1 Tbsp dijon mustard
1 tsp Yellow Mustard, Ground
1 Tbsp Onion, Minced
3 Tbsp hot water
2 cloves garlic, minced
2-14oz cans artichokes, drained and finely chopped
2 Tbsp Cape Cod Seasoning
1 tsp Sherry Vinegar
2-1/2 Cups Parmesan cheese, divided
1 lbs crab claw meat, picked over

Preheat oven to 350°F. Place dried onion in hot water and set aside to rehydrate, about 5 minutes. Set aside.

In a large bowl, beat together cream cheese, mayonnaise, dijon, and ground mustard. Drain excess water from rehydrated onions, and add to the cream cheese mixture. Stir in minced garlic.

Drain artichokes, chop coarsely, and gently blot with a paper towel to absorb any extra liquid. Add artichokes to cream cheese mix along with Cape Cod seasoning, sherry vinegar, and 2 Cups of the Parmesan cheese. Fold in crab meat.

Spoon mixture into a greased 4 qt or 9×13 pan, and sprinkle with remaining Parmesan cheese. Bake for 30 minutes or until the top is lightly browned and edges are bubbly.

Serve warm with your favorite crackers or toasted baguette slices!

This recipe is from customer Amy D. of Clive, Iowa and it won 2nd place at our 2018 Iowa State Fair Party Dip Contest!