Cheesy artichoke dip gets a delicious and colorful twist with the addition of king crab. Served warm with pita chips, this is a party favorite.

Artichoke King Crab Dip

Preheat oven to 425 degrees. In a large bowl, combine cream cheese, Parmesan cheese, 1 cup Monterey Jack cheese, artichoke hearts, roasted red peppers, garlic and red pepper flakes; gently stir in crabmeat.

Transfer to a small ovenproof skillet or 1-quart soufflé dish. Sprinkle remaining ½ cup Monterey Jack cheese on top. Bake, uncovered, for 10 minutes or until edges are light brown and heated through.

Let stand for 15 minutes before serving. If desired, garnish with sliced green onion. Serve warm with chips and, if desired, lemon slices.

*Note: To yield 3 cups king crab meat, purchase 5 steamed and frozen king crab legs and keep frozen until ready to use. To thaw, place legs under cold running water for 10 to 15 minutes. To remove meat, cut through the shell with kitchen shears and pick out flesh with a fork. When finished, check meat carefully to remove and discard any remaining bits of shell.