Ingredients for 8
For the crab dip:
8 oz cream cheese
1/2 cup mayo
1/2 cup fat-free greek yogurt (I used 0% Fage)
1 Tbsp lemon juice
1 bunch green onions, chopped
1 1/2 cup grated Asiago cheese, divided (could also subsitute Monterrey jack or Mozzarella)
14 oz can of quartered artichoke hearts, drained
8 oz jumbo lump crab meat
For the pico de gallo:
2 roma tomatoes, seeded and chopped
1/4 cup chopped red onion
1 jalapeno, seeded and chopped
1 handful cilantro, chopped
1/4 cup green onion tops, chopped
Squeeze of lime juice
- Level → Medium
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.
Fold in artichokes and crab.
Season to taste with salt and pepper.
Transfer to a 1 1/2 quart casserole dish and spread evenly.
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.