Ingredients

• 8 ounces cream cheese, at room temperature
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 14-ounce can artichoke hearts, drained and quartered
• 12 ounces lump crab meat
• 1 cup shredded fontina cheese, divided
• 1/2 cup shredded pepper jack cheese
• 3 green onions, thinly sliced
• 1 tablespoon Worcestershire sauce
• Kosher salt and freshly ground black pepper, to taste

Directions

1. Preheat your oven to 425 degrees F. Lightly oil a 9-inch baking dish or coat it with nonstick spray.
2. Prepare the dip mixture: In a large bowl, combine the cream cheese, mayonnaise, and sour cream until smooth. Stir in the artichoke hearts, crab meat, 1/2 cup of the fontina cheese, pepper jack cheese, green onions, and Worcestershire sauce. Season with salt and pepper to taste.
3. Transfer to baking dish: Spread the crab mixture evenly into the prepared baking dish. Sprinkle the remaining 1/2 cup of fontina cheese over the top.
4. Bake until the dip is bubbly and golden brown, about 20-25 minutes.
5. Serve immediately: This dip is best enjoyed hot and fresh from the oven. Serve with crackers, bread slices, or vegetable sticks.

Well thats all the news, See ya down on the farm