DILL CRAB DIP WITH ARTICHOKES

2 to 4 large artichokes
1 lemon, halved
1/2 cup mayonnaise or salad dressing
1/2 cup dairy sour cream
1 cup flaked, cooked crabmeat* (cartilage removed)
1 teaspoon dried dillweed
2 teaspoons finely chopped onion or green onion
1/2 teaspoon finely shredded lime peel
1 teaspoon lime juice
Dash bottled hot pepper sauce
Dash ground red pepper (optional)

Rinse artichokes under cold running water. Peel off and discard lower petals. Trim stem to one inch or less. Cut off the top 1-inch of artichoke. Trim leaf tips. Immediately rub the cut surfaces with a piece of lemon.

Cook, covered, in a large amount of boiling salted water for 20 to 30 minutes or until a leaf pulls out easily. Invert artichoke to drain.

Meanwhile, in a medium bowl stir together mayonnaise or salad dressing, sour cream, 2/3 cup of the flaked crabmeat, dillweed, onion, lime peel, lime juice, hot pepper sauce, and ground red pepper, if desired; mix well. Season to taste with salt and pepper. Transfer to serving bowl and refrigerate for 2 hours or overnight.

Just before serving, sprinkle dip with reserved crabmeat. Serve with warm or chilled artichokes.
*You can use frozen or canned crabmeat although for garnishing purposes, the frozen meat is prettiest. Crab-flavored, flaked fish (surimi) makes a less expensive and almost as tasty choice.

Make-Ahead Tip: Up to 24 hours ahead, prepare artichokes; cover and chill. Prepare dip. Cover and chill.

Makes about 1 1/2 cups (24 (1-tablespoon each) servings)
Source: Better Homes and Gardens