Warm Artichoke and Crab Dip

This dip is great even without the crab. You can make and even bake it the day before, and reheat in the oven before serving. Serve it with sliced French bread or croutons.

Serves 8-10

1- 6.5oz. can of artichoke hearts, drained, and roughly chopped

1 cup sour cream

1 cup mayonnaise

1 garlic clove, minced

½ cup (3 oz.) crumbled goat cheese (if using herbed goat cheese, omit the thyme)

½ cup Parmesan cheese

1 teaspoon fresh thyme, or ½ teaspoon dried thyme

½ cup of cooked crabmeat or Bay shrimp (optional)

salt and pepper to taste

Parmesan cheese for top of dip (1/4 cup)

Preheat oven to 350 degrees.

In a small mixing bowl, add all ingredients and mix well. Put mixture in a small buttered oven proof baking dish and sprinkle ¼ cup of Parmesan cheese over and bake for 20 minutes or until the top is golden brown. Remove from oven and place on a heat proof serving dish and serve with bread or croutons.