- Servings: About 12
|2||(14 Oz) Cans Artichoke Hearts|
|1||(16 Oz) Container Sour Cream|
|1||(8 Oz) Package Cream Cheese, softened|
|2 cloves||Garlic, finely minced|
|2 cups||Grated White Cheddar Cheese, divided|
|2 cups||Grated Monterey Jack Cheese, divided|
|½ cup||Grated Parmesan Cheese|
|2||(6 Oz) Cans Crabmeat, well drained (or substitute 10 oz fresh crabmeat, chopped|
|1¼ cups||Finely Chopped Green Onion, divided|
|1 Tbsp||Chesapeake-style Crab Seasoning, such as old bay brand|
|1 Tbsp||Lemon Juice|
|½ tsp||Freshly Ground Black Pepper|
Preheat oven to 375 degrees. Drain the artichoke hearts well. Using paper towels, squeeze as much liquid as possible out of the artichoke hearts, then coarsely chop and set aside.
Mix together sour cream, cream cheese, and mayonnaise until smooth. Fold in garlic, artichoke hearts, 1 1/2 cups cheddar cheese, 1 1/2 cups Monterey jack cheese, all of the parmesan cheese, crabmeat, 3/4 cup of the green onion, crab seasoning, lemon juice, salt and pepper.
Spread mixture evenly into a glass casserole dish or baking pan. Sprinkle remaining 1/2 cup cheddar cheese and 1/2 cup Monterey jack cheese evenly over the top. Bake in a 375 degree oven for 30-40 minutes, or until bubbly.
Remove from oven, and garnish with remaining green onion.
Serve hot with desired dippers.
This crowd-pleasing dip is great with tortilla chips, baguette slices, crackers or raw vegetables. You can reheat the dip in the microwave midway through serving, if it becomes cool.