Artichoke and Crab Spread

Ingredients

• 3 frozen cooked artichoke hearts, thawed and quartered
• 2 (8 ounce) packages cream cheese, softened
• 4 ounces crabmeat
• 3 green onions
• 1 clove garlic
• 1 teaspoon lemon juice

Directions

Place artichoke hearts, crab, green onions, garlic, and lemon juice in a food processor and pulse until chopped fairly small. Add cream cheese and puree until smooth.

Pour dip into a non-metallic bowl, and chill for 1 hour.

Serve with crackers or vegetables.