2 cans (14 oz. each) artichoke hearts, drained and coarsely chopped
2 1/4 c. mayonnaise
2 c. grated Parmesan cheese
2 cans (6 oz. each) lump crabmeat, drained
1/3 c. seasoned bread crumbs
1 1/2 tsp. garlic salt
1 tsp. lemon pepper
Crackers to serve

Preheat oven to 325 degrees. In a medium mixing bowl combine all ingredients blending well. Pour into a greased 3 quart baking dish. Bake 20 to 25 minutes or until heated through. Serve warm or at room temperature with crackers. Yield: about 6 cups of dip. This recipe can be cut in half.