Warm Crab and Artichoke Dip

• Gluten free

• Seafood

  • 1 lb Lump crabmeat

• Produce

  • 1 14-ounce can 1 cup coarsely chopped artichoke hearts
  • 1 Garlic clove
  • 1/4 cup Scallions

• Condiments

  • 2 tsp Dijon mustard
  • 1/2 cup Mayonnaise
  • 2 tsp Worcestershire sauce

• Dairy

  • 3/4 cup Cheddar cheese
  • 2 (8-ounce each blocks Cream cheese
  • 1/2 cup Monterey jack cheese
  • 1/2 cup Parmigiano-reggiano, grated
  • 1/4 cup Sour cream

Found on stripedspatula.com

Description

Ingredients

• 2 (8-ounce each) blocks cream cheese, room temperature
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1/2 cup grated Parmigiano Reggiano
• 2 teaspoons Dijon mustard
• 2 teaspoons Worcestershire sauce
• 1 garlic clove, minced
• 1/4 cup thinly-sliced scallions
• 3/4 cup shredded cheddar cheese, divided
• 1/2 cup shredded Monterey Jack cheese, divided
• 1 cup coarsely chopped artichoke hearts (1, 14-ounce can, rinsed and drained, or about 1/2, 12-ounce bag frozen, cooked according to package directions)
• 1 pound lump crabmeat, picked over for cartilage

Directions

• Preheat oven to 350 degrees F. Lightly coat a 2-quart baking dish (such as an 8-inch square pan) with cooking spray.*
• In a large bowl with a hand mixer, or in the bowl of a stand mixer with the paddle attachment, beat together cream cheese, mayonnaise, Parmigiano Reggiano, mustard, Worcestershire sauce, and garlic. Using a spoon or spatula, stir in scallions, 1/2 cup cheddar cheese, and 1/4 cup Monterey Jack until combined. Fold in artichoke hearts and crabmeat. (Crab will break up as it's folded; I like to try to leave a few larger chunks in the dip, where possible.)
• Transfer dip to prepared pan. Toss together remaining 1/4 cup cheddar and 1/4 cup Monterey jack and sprinkle over the dip. Bake until dip is hot and bubbly, 25-30 minutes. Let stand 5 minutes before serving with bread cubes, crackers, or crostini.
• *As I did for the photos attached to this post, I often divide the dip between three, 12-inch round gratins instead of baking in one large pan. I like to do this when I'm entertaining for a long afternoon (such as a game watch party) and want to bake fresh dip at regular intervals. I keep the smaller dishes in the refrigerator until ready to bake, place them on baking sheets, and check the dip after 20-25 minutes in the oven.