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Crab Artichoke Dip

Lauren Miyashiro
  • 25 minutes
  • Serves 1

INGREDIENTS

8 oz

cream cheese, softened to room temperature

1 cup

mayonnaise

1 1/2 cups

shredded Monterey Jack, divided

1/2 cup

finely grated Parmesan

artichoke hearts, chopped finely

2 cloves

garlic, minced

kosher salt

Freshly ground black pepper

12 oz

lump crab meat

2

green onions, sliced

2 tsp

Worcestershire sauce

2 tbsp

chopped parsley

1

baguette, sliced and toasted