Buttery Crab And Artichoke Dip

Ingredients

• Servings: 8
• 1 (4.1 ounce) package idahoan® roasted garlic & parmesan baby reds
• 2 (6 ounce) cans lump crabmeat, drained
• 2 (15 ounce) cans water packed artichoke hearts
• 1 cup brie cheese, broken into chunks
• 1 cup shredded gruyere cheese
• 1/2 cup shredded parmesan cheese
• 1 cup boiling water

Recipe

• preheat oven to 400 degrees f.
• add all ingredients in a large mixing bowl and fold carefully. use the water from the canned artichokes along with the boiling water.
• place in a 9 x 12 baking dish that has been sprayed with olive oil.
• bake until bubbling and golden brown.
• serve with baguettes or crackers.