1 (15 oz.) can artichoke hearts
4 oz. softened cream cheese
1 tsp. horseradish
1/4 c. mayonnaise
1 c. crabmeat or shrimp
2 tbsp. plain yogurt or sour cream
parsley (for garnish)

Drain artichokes and puree with cream cheese and horseradish. Add mayonnaise and shrimp or crab. Thin with yogurt or sour cream. May be served without seafood.