Artichokes and crab meat combine in this easy to make dip, spiked with lemon juice, spring onions, garlic and paprika.
- 200g white crab meat
- 200g artichoke hearts from a jar, drained
- 4 spring onions
- 2 x 200g cream cheese
- 2 garlic cloves
- 2 tsp. lemon juice
- 1 tsp. sweet paprika
- Salt and pepper
Finely dice the artichoke hearts and thinly slice the spring onions. Mince the garlic cloves.
Mash the cream cheese until smooth. Add the garlic, lemon juice, paprika, salt and pepper and stir to combine.
Add the crab, artichokes and spring onions and fold to combine all ingredients. Cover and leave to cool in the fridge before serving.