Ingredients:
- 8 ounces full-fat Cream Cheese, softened
- 1/2 cup full-fat Mayonnaise
- 1/4 cup full-fat Sour Cream
- 1 (14 oz) can Artichoke Hearts, drained, squeezed very dry, roughly chopped
- 8 ounces Lump Crabmeat, picked over for shells, squeezed very dry
- 1 cup Shredded Monterey Jack (divided)
- 1/2 cup Grated Parmesan Cheese (divided)
- 1 teaspoon Garlic Powder
- 1 teaspoon Old Bay Seasoning
- 1 teaspoon Dijon Mustard
- 1 teaspoon Fresh Lemon Juice
- 1/2 teaspoon Worcestershire Sauce
- 1 tablespoon Fresh Parsley, chopped
- Salt and Freshly Ground Black Pepper, to taste
Instructions:
- Preheat your oven to 375°F (190°C). Lightly grease your 9-inch pie dish or 1.5-quart baking dish.
- Thoroughly drain the artichoke hearts and the picked crabmeat. Place them in separate paper or clean tea towels and squeeze firmly to remove as much excess liquid as possible. This step is vital to prevent a watery dip.
- In a large mixing bowl, combine the softened cream cheese, mayonnaise, and sour cream. Mix until the base is completely smooth and no lumps remain.
- Incorporate the garlic powder, Old Bay seasoning, Dijon mustard, lemon juice, Worcestershire sauce, and chopped parsley into the cream base. Mix well until all spices are evenly distributed.
- Gently fold in ¾ cup of the Monterey Jack cheese and ¼ cup of the Parmesan cheese. Reserve the remaining cheese for the topping.
- Add the drained crabmeat and drained, chopped artichokes. Stir very gently just until combined, being careful not to break up the lumps of crab. Season lightly with salt and pepper.
- Scrape the dip mixture into the prepared baking dish, smoothing the top with the spatula.
- Sprinkle the reserved ¼ cup Monterey Jack and ¼ cup Parmesan evenly over the top of the dip.
- Bake for 25 to 30 minutes, or until the dip is bubbling hot around the edges and the top is beautifully golden brown.
- Allow the dip to rest for 5 minutes before serving. Serve piping hot with crusty bread or sturdy tortilla chips.