Hot Crab & Artichoke Dip (No crab is good too)

This is from the Epicure Fall/Winter 2007 catalogue, so they get every lick of the credit. It's nice to serve a hot appetizer that's this easy & tasty, so I thought I'd put it on here for those of you who do not have the catalogue (or just want to print this 'easier to read' recipe out...)

[I have changed four things --'cause I'm a fussy pants! :0P-- I add 2 tablespoons of the mix instead of three. I chop the bottoms of the artichokes coarsely and the tops finely (since I find the tops can be chewy otherwise.) I add a tablespoon of Parmesan cheese to the mix, and last, but not least, I crumble 4 Ritz crackers for the top (instead of breadcrumbs.)]

To Make 2 cups (500 ml) Hot Crab & Artichoke Dip:

1 14oz (398ml) can of artichokes (drained and chopped)
1 8oz package cream cheese (or light)
2 tbsp V.E. Pesto Artichoke Dip mix
1/2 cup real mayonnaise (or low-fat)
1 tbsp Parmesan cheese.
1 5oz can of crab meat (excess liquid drained) Opt to leave this out for vegetarians
4 Ritz crackers (crumbled finely over the top)

1. Preheat oven to 350 degrees.

2. Put cream cheese in microwave safe mixing bowl. Heat it in microwave until just soft for super easy mixing ( I found it took 5o seconds, but I have an old microwave...)

3. Drain and add chopped artichokes (bottoms of the artichokes coarsely and the tops finely.)
Add mayo, dip mix, Parmesan cheese, and drained can of crab. Stir well.

4. Put dip into an attractive oven proof serving dish. Crumble Ritz crackers finely (a baggy works well if you want to keep your hands clean.) Sprinkle the cracker crumbs on top.

5. Bake in your 350 degree oven for 25 minutes. Turn on broiler & broil 'til top is golden brown.

Serve with baguette (toasted or not) and or crackers. Warning: the serving dish may be hot!