Crab and Artichoke Dip

• Gluten free

• Seafood

  • 12 oz Lump crab meat

• Produce

  • 1 (14-ounce can Artichoke hearts
  • 3 Green onions

• Condiments

  • 1/2 cup Mayonnaise
  • 1 tbsp Worcestershire sauce

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper

• Dairy

  • 8 oz Cream cheese
  • 1 cup Fontina cheese
  • 1/2 cup Pepper jack cheese
  • 1/2 cup Sour cream

Found on damndelicious.net

Description

Ingredients

• 8 ounces cream cheese, at room temperature
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 (14-ounce) can artichoke hearts, drained and quartered
• 12 ounces lump crab meat
• 1 cup shredded fontina cheese, divided
• 1/2 cup shredded pepper jack cheese
• 3 green onions, thinly sliced
• 1 tablespoon Worcestershire sauce
• Kosher salt and freshly ground black pepper, to taste

Directions

• Preheat oven to 425 degrees F. Lightly oil a 9-inch baking dish or coat with nonstick spray. In a large bowl, combine cream cheese, mayonnaise and sour cream. Stir in artichoke hearts, crab meat, 1/2 cup fontina cheese, pepper jack cheese, green onions and Worcestershire; season with salt and pepper, to taste. Spread crab mixture into the prepared baking dish; sprinkle with remaining 1/2 cup fontina cheese. Place into oven and bake until bubbly and golden, about 20-25 minutes. Serve immediately.