Crab and Artichoke Dip

You need to know that this recipe makes a helluva lot of rich cheesy dip. I thought I'd make it as a dinner entree and it turned out great. 

But three of us could only handle about a fourth of what I made. The original recipe called for kosher salt to taste, but the final dish turned out a bit salty. So I eliminated salt from the list of ingredients.

It makes a great morning omelet, too.

Ingredients 

• CREAM CHEESE, 8 ounces, softened
• MAYONNAISE, 1 cup
• MONTEREY JACK CHEESE, 1 cup + 1/2 cup
• PARMESAN CHEESE, 1/2 cup finely shredded
• ARTICHOKE HEARTS, one 14-ounce can, chopped finely 
• GARLIC, 2 cloves, minced
• LUMP CRAB MEAT, 12 ounces
• GREEN ONIONS, 2 sliced
• WORCESTERSHIRE SAUCE, 2 teaspoons
• BLACK PEPPER, freshly ground, to taste
• PARSLEY, 2 tablespoons, chopped 
• BAGUETTE, 1, sliced and toasted

 Directions

1. Preheat oven to 425°F.
2. Combine cream cheese, mayonnaise, 1 cup Monterey Jack, Parmesan, artichokes, garlic, crab meat, green onions and worcestershire. Season with ground pepper.
3. Transfer the dip to a 10” cast iron skillet or a flat casserole and sprinkle the remaining Jack cheese on top. Bake until warmed through and bubbly, about 17-20 minutes, until the top is nicely toasted.
4. Top with parsley. Serve warm with toasted baguette slices (garlic bread).