Hot Artichoke Spinach Dip (Melodie)

1 cup chopped artichoke hearts                     

1/2 cup frozen chopped spinach, thawed      

8 oz. cream cheese                                                

1/2 cup fresh grated Parmesan cheese          

1/2 tsp. crushed red pepper flakes

1/4 tsp. salt

1/2 tsp. garlic powder

Dash Ground black pepper

Boil the artichoke hearts and spinach in a cup of water in a small saucepan over medium heat until tender.  About 10 minutes.  Drain in colander.  Heat the cream cheese in a small bowl in the microwave for 1 minute.  Add the spinach and artichoke hearts to the cream cheese and stir well.  Add the remaining ingredients to the cream cheese and combine.  Serve hot with crackers, or French bread.

Warm Crab and Artichoke Dip (Leon)

8 oz. Fresh Dungeness Crab                                  

1/3 cup chopped sweet onion                               

1 clove garlic minced                                      

2 TBS. butter                                      

2- 8 oz. pkg. cream cheese                 

milk

1 TBS. lemon juice

Tabasco sauce to taste ~1/4 tsp.

2 to 3 artichoke hearts chopped

Parmesan cheese

In a large frying pan, sauté the onion and garlic in the butter over medium heat until the onion is tender.  Add cream cheese, milk, and lemon juice to the pan and stir over medium low heat until cream cheese is melted and mixture is smooth.  Put into a shallow pan (a ceramic tart pan works really well).  Sprinkle a little paprika and parmesan cheese on the top.  Bake at 350° until thoroughly heated through (about 15 minutes).  Serve with warm or lightly toasted French Baguette slices, chips, crackers, or toasted pita wedges.