Preheat the oven to 375 degrees and spray an 8×8 baking dish with non-stick spray.
In a large mixing bowl, blend together the softened cream cheese, sour cream and mayonnaise until smooth.
Stir in the chopped artichoke hearts, lump crab meat, 1 cup mozzarella, green onions, parmesan cheese, garlic, 1 tablespoon parsley, worcestershire sauce, salt, and pepper. Taste and add additional salt and pepper, if needed.
Spread the mixture evenly into the prepared baking dish and sprinkle the remaining mozzarella cheese over the top.
Bake for 25-30 minutes or until the cheese is melted through and bubbly. (Optional* put the dip under the broiler for 2-3 minutes to bring out a light golden brown color in the cheese).
Allow the dip to cool for 5-10 minutes before serving. Serve with tortilla chips, crackers, or your favorite sliced bread.
TIPS & NOTES:
For large chunks of crab, add the crab after combing the rest of the ingredients and gently stir. As is, you’ll get smaller bits of crab throughout the dip.
Add a little spice to the dip by stirring in 1-2 teaspoons of red pepper flakes.
You can make this dip ahead of time and refrigerate overnight covered with foil or plastic wrap. Remove from the refrigerator to bring to room temperature and uncover before baking. (If the dip is too cold when baking in the oven it will increase the cooking time.)
Store leftovers in an airtight container in the refrigerator for up to 3-5 days or freeze for up to 3 months.
Nutrition Information:
Calories: 233kcal (12%)| Carbohydrates: 4g (1%)| Protein: 11g (22%)| Fat: 19g (29%)| Saturated Fat: 8g (50%)| Polyunsaturated Fat: 5g| Monounsaturated Fat: 5g| Trans Fat: 0.02g| Cholesterol: 53mg (18%)| Sodium: 724mg (31%)| Potassium: 141mg (4%)| Fiber: 1g (4%)| Sugar: 2g (2%)| Vitamin A: 534IU (11%)| Vitamin C: 4mg (5%)| Calcium: 136mg (14%)| Iron: 0.5mg (3%)
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