The Soup Mix Gourmet

On the forty-second page of “The Soup Mix Gourmet: 375 Short-Cut Recipes Using Dry and Canned Soups to Cook up Everything from Delicious Dips and Sumptuous Salads to Hearty Pot Roasts and Homey Casseroles” author Diane Phillips wrote (emphasis & hyperlink added):

Crabby Artichoke Dip

• One 8-ounce package cream cheese, softened
• 1 can Campbell's Condensed Cream of Shrimp Soup
• 1 teaspoon garlic salt
• One 14-ounce can artichoke hearts, drained and chopped
• ½ cup freshly grated Parmesan cheese
• ½ cup grated Swiss cheese
• ½ pound fresh lump or Dungeness crabmeat, picked over for cartilage and shells and flaked apart

1. Preheat the oven to 350 degrees. Coat a 2-quart baking dish with nonstick cooking spray.
2. In a medium mixing bowl, using an electric mixer, cream together the cream cheese and soup. Stir in the garlic salt, artichoke hearts, cheeses, and crabmeat. Turn the mixture into the prepared dish and bake the dip until it is golden brown and bubbling, about 30 minutes. Serve it hot.

Serves 8

This dip is so popular that I often make a double batch to keep everyone happy. You can vary the ingredients to suit what you have in the pantry, and it's delicious dipped with tortilla chips, crackers, French bread rounds, and cucumber slices. You can bake this dip in a bread shell or ovenproof serving dish.

Shrimpy Artichoke Dip: Substitute cooked bay shrimp or chopped shrimp for the crabmeat.

Crabby Artichoke Dip with Cheddar: Substitute medium-sharp cheddar cheese for the Swiss and Parmesan.

Crabby Chile Artichoke Dip: Add one 4-ounce can diced green chiles, drained and rinsed.

This book is available for purchase from:

• Barnes & Noble
• Amazon.com
• Powell's Books

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