Set aside the popcorn and other potato chips and throw this hot dip together - goes great with pita chips or crostini bread.
Makes 16 servings
Makes 16 servings
Preheat the oven to 375 °F (191 °C).
Make the crab and artichoke base. Use your fingers to break the crab meat into pieces. Add and whisk in the chopped artichoke pieces and bell pepper with the crab.
Make the cream cheese mixture. Use a hand or stand mixer to blend the cream cheese, mayonnaise, 3 tablespoons chives, Worcestershire sauce, lemon juice, and salt together.
Whisk the cream cheese mixture into the crab base bowl. Avoid whipping the ingredients together, but just to combine, as you still want it more chunky than creamy.
Use an 8 inch (20 cm) square pan and add the mixture to it. Bake for 30 minutes.
Garnish the dish with the remaining tablespoon of chives on top.
Finished.
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