1 pkg. (8 oz.) cream cheese
2 tbsp. milk
1 1/2 c. (7 1.2 oz. can) flaked, drained crabmeat
1 c. grated Cheddar cheese
2 tbsp. finely chopped onion
2 cloves garlic, pressed
1 sm. jar of artichoke hearts (cut up in sm. pieces, set aside juice)
3/4 c. toasted sliced almonds
1/4 tsp. salt
Dash of pepper

Combine all ingredients (except nuts). Mix well until blended. Add juice from artichokes, enough to make mixture moist. Spoon mixture into a 9 inch pie plate; sprinkle with the nuts.

Bake at 375 degrees for 15 to 20 minutes.

Serve with crackers.