Ingredients
The following ingredients have 4 Servings
- 1 8- oz package cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayo
- a few dashes Worcestershire sauce
- 1 1/2 - 2 cups shredded cheese, I use a combination of mozzarella, parmesan, fontina and asiago; be sure to use white, light-flavored cheeses that won't overpower the crab
- 1 14- oz can artichoke hearts, coarsely chopped
- squeeze of fresh lemon juice, to taste (from a wedge about 1/8 of a lemon)
- kosher salt & white pepper, to taste
- 1 lb. (16 oz.) jumbo-lump crab meat (this is a lot of crab, use a little less if you prefer)
- sliced green onions or chives, for garnish
Instruction
- Preheat oven to 400F.
- In a medium-sized mixing bowl, stir together cream cheese, sour cream, mayo and worcestershire until thoroughly combined. Stir in cheese and artichokes. Season to taste with kosher salt, pepper and lemon juice.
- Spray a baking dish or small cast iron pan with cooking spray. Spread half the dip mixture into pan, gently top with crab, then spoon the remaining dip onto crab so it's completely covered.
- Bake for 25-30 minutes or until bubbling hot and starting to lightly brown. Serve immediately (careful, it will be VERY hot) with crunchy crostini or bread slices.
