This cheesy dip is loaded with tangy artichoke hearts and plenty of sweet, tender crab meat.
INGREDIENTS
▢8 ounces cream cheese room temperature
▢½ cup sour cream
▢½ cup mayonnaise
▢14 ounces canned artichoke hearts drained and chopped
▢12 ounces lump crab meat shells removed
▢1 1/3 cup shredded mozzarella cheese divided
▢½ cup sliced green onions
▢1/3 cup grated parmesan cheese
▢2 garlic cloves minced
▢2 tablespoons fresh chopped parsley divided
▢1 tablespoon worcestershire sauce
▢½ teaspoon kosher salt
▢½ teaspoon ground black pepper
INSTRUCTIONS
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