Hot crab & artichoke dip

Crab meat to use in this recipe
You can use either freshly cooked or pasteurized canned crab meat in this recipe. However, if you can, try getting freshly cooked crab meat. It does make this recipe taste better.

Irrespective of the type of crab meat you use, make sure it is picked over for shell fragments and squeezed to remove extra moisture.

1. Preheat your oven to 375° Fahrenheit
2. Warm olive oil in a pan. Add chopped bell pepper and sauté until tender. Do not brown.
3. Add cubed cream cheese, mayonnaise, garlic powder, and lemon juice, and lower the heat. Stir until cream cheese is well melted, all ingredients are combined and smooth.
4. Take off the heat. Add crab meat, green onion and Worcestershire sauce and mix all ingredients until well combined.
5. Season with salt and pepper to taste.
6. Spoon the mixture into an au gratin dish, French onion soup bowl or any other oven-proof dish of a suitable size.
7. Bake in the oven for 30 minutes until bubbly.
8. Serve with a slice of toasted focaccia bread or crusty baguette, or on its own.

• If serving this dish with focaccia: While the dip cooks, cut your focaccia bread into slices, thickness as desired. Drizzle them with a bit of olive oil. Grill focaccia slices on a cast iron grill or skillet, for 5- 10 minutes, depending on how crunchy you like your bread.

• You can use artichokes preserved either in oil or vinegar in this recipe. Make sure you drain the artichokes well before using them in the recipe. 
• You can make this dish using the au gratin method if you sprinkle an extra grated Parmesan cheese on top of the mixture before you put it into the oven. 
• If desired, you can sprinkle this dip with sweet smoked paprika immediately after you remove it from the oven.