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Preheat oven to 425.
Beat the cream cheese, mayo, and yogurt together
until smooth.
Add the white 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.
Fold in artichokes and crab.
Season to taste with salt and pepper.
Transfer to a 1 1/2 quart casserole dish and
spread evenly, sprinkling the remaining cheese on
top..
Bake for ~20 minutes, until bubbly and golden
brown.
To make the pico, toss all ingredients together
and set aside until ready to serve.
Remove the dip from the oven, top with pico, and
serve with blue corn tortilla chips, crackers, or
toasted crostini.
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.
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