HOT CRAB AND ARTICHOKE DIP (for four)
2 ounces cream cheese
¼ cup mayonnaise
2 scallions, chopped (about 3 tablespoons)
¾ teaspoon Old Bay Seasoning
¾ teaspoon Worcestershire sauce
¾ teaspoon hot sauce (optional)
1 teaspoon lemon zest, plus 1 tablespoon fresh juice (from 1 lemon), divided
½ cup finely chopped artichoke hearts (from one 14 ounce can)
4 ounces lump crabmeat, drained, picked over and squeezed dry
1 ounce low moisture mozzarella cheese, shredded (about ¼ cup)
2 ounces Parmesan cheese, shredded (about ¾ cup), divided
crackers and Belgian endive leaves, for serving
1. Preheat oven to 350*. Lightly coat a 1 quart gratin baking dish with cooking spray. Microwave cream cheese in a large microwavable bowl until very soft, about 20 seconds. Stir in mayonnaise, scallions, Old Bay, Worcestershire sauce, hot sauce (if desired) and lemon zest until well blended. Gently fold in lemon juice, artichokes, crabmeat, mozzarella and 2/3 cup of the Parmesan. Spread mixture evenly in prepared baking dish and sprinkle with the remaining Parmesan (about 1-1/2 tablespoons).
2. Bake until dip is hot throughout and bubbly around the edges, about 25 minutes. Let stand 5 minutes. Serve with crackers and endive leaves.
from Southern Living Magazine