Crab and Artichoke Dip

By sandiB2010

I said at least one dip, right? This Crab and Artichoke Dip definitely fits the bill. The crab and artichoke get a delicious boost from the fontina and pepperjack in there!

Ingredients

• 8 ounces cream cheese, at room temperature
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 (14-ounce) can artichoke hearts, drained and quartered
• 12 ounces lump crab meat
• 1 cup shredded fontina cheese, divided
• 1/2 cup shredded pepper jack cheese
• 3 green onions, thinly sliced
• 1 tablespoon Worcestershire sauce
• Kosher salt and freshly ground black pepper, to taste

Details

Servings 8
Preparation time 10mins
Cooking time 35mins
Adapted from damndelicious.net

Preparation

Step 1

Preheat oven to 425 degrees F. Lightly oil a 9-inch baking dish or coat with nonstick spray.

In a large bowl, combine cream cheese, mayonnaise and sour cream. Stir in artichoke hearts, crab meat, 1/2 cup fontina cheese, pepper jack cheese, green onions and Worcestershire; season with salt and pepper, to taste.

Spread crab mixture into the prepared baking dish; sprinkle with remaining 1/2 cup fontina cheese.

Place into oven and bake until bubbly and golden, about 20-25 minutes.

Serve immediately.