During the holidays, my mom hosted us and served a delicious hot crab and artichoke dip that was gooey, cheesy and indulgent. I’ve recreated the dip and served it during the Big Game last weekend and it was a hit!

This recipe is a breeze to prepare, basically in one bowl, and can sit in the fridge covered for a day until ready to bake (if refrigerating, take it out of the fridge 30 minutes before baking).  

Ingredients:

• 4 ounces cream cheese, softened
• ½ cup mayonnaise (we used low fat)
• ½ cup sour cream (we used low fat)
• 2 Tbsp. green onion, finely chopped
• 2 garlic cloves, finely minced
• 1 Tbsp. lemon juice
• 1 tsp. Worcestershire sauce
• 1 tsp. hot sauce, we use Cholula
• ¾ cup of grated Parmesan cheese, to go into the dip
• ½ tsp. each salt and freshly cracked pepper
• 1 8 ½-ounce can artichoke hearts, drained well
• 6 ounces crab meat (ideally lump), picked over to ensure no shells are present
• ½ cup of grated Parmesan cheese, to top the dip

Directions:

1. Preheat oven to 375 degrees. Coat in cooking spray or butter an oven-proof baking dish (I used a 9” pie plate).
2. Add all the ingredients, stopping at the artichokes, to a medium bowl and stir to combine well. Add the artichokes and the crab and mix gently.
3. Add the dip mixture to the baking dish and top with the ½ cup of Parmesan cheese.
4. Bake for 18-20 minutes.

Serve with crusty bread or scoop-type tortilla chips.

Serves 8.