Hot Asiago Crab & Articho

By slebel

Ingredients

• For the crab dip:
• 8 oz cream cheese (I use reduced-fat)
• 1/2 cup mayo (I use light)
• 1/2 cup sour cream
• 1 Tbsp lemon juice
• Chives
• 1/2 cup grated Asiago cheese, 1/2 c park 1/2 c mozzarella
• 14 oz can of quartered artichoke hearts, drained
• 8-12 oz jumbo lump crab meat
• Salt 1 tsp
• Pepper
• Hot sauce
• Garlic powder
• Tobacco
• Onion

Preparation

Step 1

Preheat oven to 425.
Beat the cream cheese, mayo, and yogurt together until smooth.
Add the white and light parts of the green onions (dark green parts will be used for the pico), lemon juice, and 1 1/4 cup grated cheese.
Fold in artichokes and crab.
Season to taste with salt and pepper.
Transfer to a 1 1/2 quart casserole dish and spread evenly, sprinkling the remaining cheese on top..
Bake for ~20 minutes, until bubbly and golden brown.