Hot Crab And Artichoke Dip

Total Time: 35 mins Preparation Time: 35 mins

Ingredients

• Servings: 8
• 8 ounces cream cheese
• 1/2 cup mayonnaise
• 1/2 cup fat-free greek yogurt (i used 0% fage)
• 1 tablespoon lemon juice
• 1 bunch green onion, chopped
• 1 1/2 cups grated asiago cheese, divided (could also subsitute monterrey jack or mozzarella)
• 14 ounces of quartered artichoke hearts, drained
• 8 ounces jumbo lump crab meat
• salt
• pepper
• 2 roma tomatoes, seeded and chopped
• 1/4 cup chopped red onion
• 1 jalapeno, seeded and chopped
• 1 handful cilantro, chopped
• 1/4 cup green onion top, chopped
• squeeze lime juice
• salt

Recipe

• 1 preheat oven to 425.
• 2 beat the cream cheese, mayo, and yogurt together until smooth.
• 3 add the and light parts of the green onions (dark green parts will be used for the pico), lemon juice, and 1 1/4 cup grated cheese.
• 4 fold in artichokes and crab.
• 5 season to taste with salt and pepper.
• 6 transfer to a 1 1/2 quart casserole dish and spread evenly, sprinkling the remaining cheese on top.
• 7 bake for ~20 minutes, until bubbly and golden brown.
• 8 to make the pico, toss all ingredients together and set aside until ready to serve.
• 9 remove the dip from the oven, top with pico, and serve with blue corn tortilla chips, crackers, or toasted crostini.
• 10 best when hot or very warm, leftovers will keep a couple of days. can be assembled ahead of time and then baked at the last minute.