1 pkg. (2.4 oz.) Knorr Leek soup mix
1 1/2 s. sour cream
1 tbsp. lemon juice
1/8 tsp. hot pepper sauce
1 pkg. (6 oz.) frozen crabmeat, thawed and drained
1 can (14 oz.) artichoke hearts, drained and chopped
1 c. shredded Swiss cheese
1 tsp. dried dill weed

Stir together soup mix, sour cream, lemon juice and hot pepper sauce. Stir in crabmeat, artichokes, cheese and dill. Cover and refrigerate 2 hours. Serve with crackers. Makes 3 3/4 cups.