Ingredients (6)
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cooked crabmeat rinsed, drained ¾ cup
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artichoke hearts rinsed, drained, chopped 1 can (14 ounces)
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sour cream 1 container (16 ounces)
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chopped bell peppers red or green 2 tablespoons
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sliced French bread, crackers or fresh vegetables for dipping
Steps (2)
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1Combine dips mix and sour cream in large bowl. Stir in artichoke hearts, crabmeat and bell peppers. Chill 30 minutes.
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2Serve with sliced French bread, crackers or fresh vegetables.
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