Ingredients:

  • 8 oz cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream or Greek yogurt
  • 1/2 cup Parmesan cheese, finely grated
  • 1 cup Monterey Jack cheese, shredded
  • 1 cup Mozzarella cheese, shredded
  • 8 oz lump or flake crab meat, drained well
  • 1 (14 oz) can/jar artichoke hearts, drained, rinsed, and coarsely chopped
  • 1 medium shallot, finely minced
  • 2 cloves garlic, minced
  • 1 tsp Worcestershire sauce
  • 1/2 tsp to 1 tsp hot sauce (adjust to taste)
  • 1 tsp fresh lemon juice
  • 2 Tbsp fresh parsley, chopped
  • Salt and Black Pepper to taste

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9-inch pie dish or 1.5-quart oven-safe casserole dish.
  2. Gently sauté the minced shallot and garlic in a splash of olive oil until translucent (about 3-4 minutes). Set aside to cool slightly.
  3. In a large bowl, combine the softened cream cheese, mayonnaise, and sour cream until smooth and lump-free.
  4. Stir in the Parmesan, half of the Monterey Jack, and half of the Mozzarella. Add the Worcestershire sauce, hot sauce, lemon juice, salt, pepper, and the cooled sautéed aromatics. Mix thoroughly.
  5. Gently fold in the well-drained crab meat, chopped artichoke hearts, and fresh parsley, being careful not to break up the crab too much.
  6. Transfer the mixture to the prepared baking dish, spreading evenly.
  7. Sprinkle the remaining Monterey Jack and Mozzarella evenly over the top to form a cheesy cap.
  8. Bake for 25–30 minutes, or until the dip is piping hot throughout and the cheese topping is melted, bubbly, and golden brown.
  9. Let the dip rest for 5 minutes before serving immediately with crusty bread or sturdy chips. Garnish with extra parsley if desired.