Crab and Artichoke Dip

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

• 1.

  Preheat oven to 425 degrees F. Lightly oil a 9-inch baking dish or coat with nonstick spray.

• 2.

  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.

• 3.

  Spread crab mixture into the prepared baking dish; sprinkle with remaining 1/2 cup fontina cheese.

• 4.

  Place into oven and bake until bubbly and golden, about 20-25 minutes.

• 5.

  Serve immediately.