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Artichoke and Crab Dip
2 (14 oz.) cans artichoke hearts, drained & chopped
2 1/4 cups mayonnaise
2 cups grated Parmesan cheese
2 (6 oz.) cans lump Crab Meat, drained
1/3 cup seasoned bread crumbs
1 1/2 tsp. garlic salt
1 tsp. lemon pepper
Preheat oven to 325 F. In a medium mixing bowl combine all ingredients, blending well. Pour into a greased 3 quart baking dish. Bake 20-25 minutes or until heated thoroughly. Serve warm or at room temperature with crackers. Makes 6 cups.
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