Crab & Artichoke Dip

By cgipe

Crab and artichoke dip is the warm and rich way to start your next celebratory gathering or festive party. Serve this recipe with toasted baguette slices, assorted crackers, or tortilla chips, for a delicious dip that is sure to please all of your hungry guests. Filled with the rich flavors of moist crab meat, assorted cheese, and fresh chopped parsley, this recipe is sure to cure any guests' munchies.

Ingredients

• 1 (8-ounce) package cream cheese
• 1 cup mayonnaise
• 1 1/2 cup shredded Monterey Jack, divided
• 1/2 cup finely grated Parmesan
• 1 (14-ounce) can artichoke hearts, chopped finely
• 2 cloves garlic, minced
• Kosher salt, to taste
• freshly ground black pepper, to taste
• 1 (12-ounce) container lump crab meat
• 2 green onions, sliced
• 2 teaspoons Worcestershire sauce
• 2 tablespoons chopped parsley
• 1 baguette, sliced and toasted

Preparation

Step 1

Preheat oven to 425°F.

In a large bowl, combine cream cheese, mayonnaise, 1 cup Monterey Jack, Parmesan, artichokes, garlic, crab meat, green onions, and Worcestershire. Season to taste with salt and pepper.

Transfer dip to a 10-inch cast iron skillet and sprinkle remaining Monterey Jack cheese on top. Bake until warmed through and bubbly, about 15 to 20 minutes. Top with parsley. Serve warm with toasted baguette slices.