Crab and Artichoke Dip

ingredients

• 1-8 oz. jar of Stonewall Kitchen Artichoke Pesto
• 6 oz. fresh crabmeat, cartilage and shells removed
• 3 Tbsp. green onion, chopped
• 1 clove of garlic, minced
• 1/4 cup cream cheese, room temperature
• 1/2 cup Parmesan cheese, grated or shredded
• 1/4 teaspoon fresh grated lemon peel
• Salt and pepper to taste

directions

1. Preheat oven to 350 degrees F.
2. Combine all ingredients in a medium size bowl and mix.
3. Transfer dip into a greased baking dish.
4. Bake dip 20-30 minutes until heated through and bubbly.
5. Serve with French bread toasts or crackers.