Bubbly and Easy Crab and Artichoke Dip

BUBBLY AND EASY CRAB AND ARTICHOKE DIP IN A SKILLET

8 oz. cream cheese, softened
1 c. Miracle whip or mayo
2 c. shredded Monterey Jack cheese, divided
½ c. finely grated parmesan cheese
1 (14-oz.) can artichoke hearts in water, drained and finely chopped
2 T. minced garlic
Salt, black pepper, Tabasco to taste
1 lb. lump crab meat, drained and picked
2 green onions, chopped
1 T. Worcestershire sauce
Chopped parsley, garnish
Chips, crackers or baguette toasts

1. Preheat oven 425.
2. In bowl, combine cream cheese, mayo, 1 c. Monterey cheese, parmesan cheese, artichokes, garlic, green onions and Worcestershire sauce. Mix well.
3. Fold in crabmeat and season with salt, pepper and Tabasco.
4. Transfer dip to a 10” cast iron skillet and sprinkle with the 1 c. Monterey jack cheese.
5. Bake until warmed through and bubbly, about 15-20 minutes.
6. Sprinkle with parsley.
7. Serve with your favorite chips, crackers or toasts.