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Ingredients

8 oz. Phillips Crab Meat
4 oz. cream cheese
¼ cup Monterey Jack cheese, finely shredded
2 Tbsp. Romano Cheese, finely shredded
2 Tbsp. Parmesan Cheese, finely shredded
¼ cup mozzarella Cheese, low-moisture, part skim, shredded
¼ cup mayonnaise
2 Tbsp. white wine
1 cup artichoke hearts, canned, drained, chopped
¼ tsp. Phillips Seafood Seasoning
pinch each white, red, black pepper (optional)

Cooking Instructions
  • In a medium saucepot, heat all cheeses, mayonnaise and white wine together, stirring constantly over low heat until cheeses are melted and well blended.
  • Gently stir in artichoke hearts, seafood seasoning and crab meat, then mix until well blended.
  • Add pepper to taste (optional). Heat until hot throughout, but do not boil.
  • Serve in fondue-style pot with low flame underneath or bake in a casserole dish in a preheated 450°F oven until bubbly and top is lightly browned.
  • If you’re looking for a more creative presentation, try serving inside a hollowed-out cooked artichoke!
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Lump Crab Meat

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