Hot Crab and Artichoke Dip

 Hot Crab and Artichoke Dip

2 oz. cream cheese

1/4 c. mayonnaise

3 T. diced shallot

3/4 tsp. Old Bay seasoning

34 tsp. Worcestershire sauce

3/4 tsp. hot sauce

1 tsp. lemon zest

1 T. fresh lemon juice

1/2 c. finely chopped artichoke hears from a 14 oz can

4 oz. lump crabmeat

1/4 c. shredded mozzarella cheese

3/4 c. shredded Parmesan cheese

Crackers and endive leaves for serving

Drain the crabmeat and pick through it for shell and squeeze dry.  Preheat the oven to 350 degrees.  Lightly coat a 1-quart baking dish with cooking spray.

Microwave the cream cheese in a large microwaveable bowl on High until very soft, about 20 seconds.  Stir in mayonnaise, shallot, Old Bay, Worcestershire sauce, hot sauce, lemon zest and lemon juice until well blended.  Gently fold in the artichokes, crabmeat, mozzarella and Parmesan cheese.

Spread the mixture into the prepared baking dish.  Bake at 350 degrees for 25 minutes.  Let stand for 5 minutes.  Serve with crackers and endive leaves or celery.