Asiago Crab and Artichoke Dip Recipe

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Ingredients

Dip:
8 oz cream cheese, room temp
1/2 C mayo
1/2 C nonfat Greek yogurt
4 scallions, thinly sliced
1 Tbs lemon juice
6 oz Asiago cheese, divided
14 oz can artichoke hearts, drained and chopped
8 oz lump crab meat
Pico de gallo:
2 roma tomatoes, seeded and chopped
1/4 C diced red onion
1 jalapeno, seeded and minced
2 Tbs chopped fresh parsley
dark green parts of scallions
squeeze of lime juice
pinch of salt

Preparation

Step 1

Preheat oven to 425 F.

Stir the cream cheese, mayonnaise and yogurt together in a medium bowl until well combined and smooth. Mix in the white and light green parts of the scallions (reserve the dark green tops for the pico), the lemon juice and all but 1/4 cup of the cheese. Fold in the chopped artichokes and the crab meat until evenly distributed. Season the mixture to taste with salt and pepper.

Transfer to a 1 1/2 quart baking dish and spread. Top with reserved 1/4 C of cheese. Bake 15-20 minutes.

While the dip bakes, make the pico de gallo. Add all of the ingredients to a small bowl and toss to combine. When the dip is ready, top with the pico. Serve with toasted baguette slices, chips or veggies.