Hot Asiago Crab & Artichoke Dip

By á-26060

Yields: 8 servings

Ingredients

• For the crab dip:
• ◦8 oz cream cheese (I use reduced-fat)
• ◦1/2 cup mayo (I use light)
• ◦1/2 cup yogurt (I use fat-free greek yogurt)
• ◦1 Tbsp lemon juice
• ◦1 bunch green onions, chopped
• ◦1 1/2 cup grated Asiago cheese, divided (I regularly split with Fontina, can also sub Monterrey jack or Mozzarella)
• ◦14 oz can of quartered artichoke hearts, drained
• ◦8-12 oz jumbo lump crab meat
• 1/4 tsp of Old Bay
• ◦Salt
• ◦Pepper
• For the pico de gallo:
• 2 roma tomatoes, seeded and chopped
• ◦1/4 cup chopped red onion
• ◦1 jalapeno, seeded and chopped
• ◦1 handful cilantro, chopped
• ◦1/4 cup green onion tops, chopped
• ◦Squeeze of lime juice
• ◦Salt

Details

Adapted from jasonandshawnda.com

Preparation

Step 1

1.Preheat oven to 425.
2.Beat the cream cheese, mayo, and yogurt together until smooth.
3.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.
4.Fold in artichokes and crab.
5.Season to taste with Old Bay, salt and pepper.
6.Transfer to a 1 1/2 quart casserole dish and spread evenly, sprinkling the remaining cheese on top..
7.Bake for ~20 minutes, until bubbly and golden brown.
8.To make the pico, toss all ingredients together and set aside until ready to serve.
9.Remove the dip from the oven, top with pico, and serve with blue corn tortilla chips, crackers, or toasted crostini.
10.Best when hot or very warm, leftovers will keep a couple of days. Can be assembled ahead of time and then baked at the last minute.