2 cans artichoke hearts, drained
1(8 oz.) brick cream cheese, softened
3/4 cup mayonnaise
1 (8 oz.) bag shredded Italian cheese blend (mozzarella, parmesan, provolone, asiago, fontina, romano)
1 can crabmeat, drained
2 teaspoons dill weed
2 to 4 cloves garlic (to taste), peeled and minced
1/4 teaspoon black pepper
several shakes of hot sauce, to taste
juice of half a lemon
Blitz the artichoke hearts in a food processor, then blend in the cream cheese and mayo. Scrape this out into your crock pot, and add the cheese, crab, and the rest of the seasonings. Stir everything together and turn the crock pot on high for an hour or so, until it's hot all the way through, then lower the heat to keep the dip warm throughout your party. Serve with sliced rounds of a crusty baguette that you have toasted in the oven just before serving
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