Artichoke and Crab Dip — Robert St. John

Ingredients

• 1 Tbl Olive Oil
• 1 /3 cup Green Onions, chopped
• 2 tsp Garlic, minced
• 1 cup Artichoke Hearts, drained rough chopped
• 1 tsp Salt
• 2 tsp Creole Seasoning
• 1 /4 tsp Black Pepper, freshly ground
• 1/2 tsp Cayenne Pepper
• 3 /4 pound Cream Cheese, softened
• 1 /2 Sour Cream
• 2 Large Eggs, beaten
• 1 Tbl Lemon Juice, freshly squeezed
• 1 /2 cup Parmesan, freshly grated
• 1 Tbl Hot Sauce
• 1 pound Lump Crab Meat
• Butter, as needed