1. 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.
2. 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.
3. 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.
Originally Submitted
3/20/2014
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