Artichoke and Crab Spread

3 frozen cooked artichoke hearts, thawed and quartered

2 (8 ounce) packages cream cheese, softened

4 ounces crabmeat

3 green onions

1 clove garlic

1 teaspoon lemon juice

Place artichoke hearts, crab, green onions, garlic, and lemon juice in a food processor and pulse until chopped fairly small. Add cream cheese and puree until smooth.

Pour dip into a non-metallic bowl, and chill for 1 hour.

Serve with crackers or vegetables.