This creamy artichoke and crab dip is being available in hot. Artichokes, cream cheese, Old Bay spices, a hit of lemon, Parmesan, and mozzarella cheese integrate to develop an appetizer that hits all the right notes.

The process is easy: All you require to do is melt the cream cheese, stir in the remainder of the ingredients, and spray the leading with the staying Parmesan before popping the baking dish into the oven. Simply ensure to set the timer because this Hot Crab-and-Artichoke Dip will be bubbling to perfection in a flash.

For the best-tasting dip, look for freshly selected unpasteurized crabmeat at your local seafood counter. Serve with crackers or Belgian endive leaves.

Components
2 oz. cream cheese

1/4 cup mayonnaise

2 scallions, chopped (about 3 Tbsp.).

3/4 tsp. Old Bay flavoring.

3/4 tsp. Worcestershire sauce.

3/4 tsp. hot sauce (optional).

1 tsp. lemon passion, plus 1 Tbsp. fresh juice (from 1 lemon), divided.

14-oz.

4 oz. swelling crabmeat, drained, selected over, and squeezed dry.

1 oz. low-moisture mozzarella cheese, shredded (about 1/4 cup).

2 oz. Parmesan cheese, shredded (about 3/4 cup), divided.

Crackers and Belgian endive leaves, for serving.

Directions.
Prepare oven and baking meal:.
Preheat oven to 350 ° F. Lightly coat a 1-quart gratin baking meal with cooking spray.

Mix dip components:.
Microwave cream cheese in a big microwavable bowl on HIGH until really soft, about 20 seconds. Stir in mayo, scallions, Old Bay, Worcestershire sauce, hot sauce (if wanted), and lemon zest up until well combined. Gently fold in lemon juice, artichokes, crabmeat, mozzarella, and 2/3 cup of the Parmesan.

Add dip to baking meal:.
Spread mixture evenly in prepared baking dish; spray with staying Parmesan (about 1 1/2 tablespoons).

Bake dip:.
Bake up until dip is hot throughout and bubbly around edges, about 25 minutes. Let stand 5 minutes. Serve with crackers and endive leaves.