8 ounces cream cheese
2 cups mayonnaise
1 pound crabmeat
2 cups (5 ounces) shredded Parmesan cheese
1 can (13 –15 ounces) artichoke hearts, drained and coarsely chopped
¾ cup thinly sliced onion
½ cup minced celery
¼ cup minced red bell pepper
¼ cup minced green onions
1 tablespoon freshly squeezed lemon juice
1 teaspoon minced garlic
¼ teaspoon Tabasco
Minced parsley for garnish
In medium bowl, stir the cream cheese until soft, then beat in the mayonnaise until just blended. Do not overmix. Fold in the remaining ingredients, except the parsley, until well combined.
Put the dip in a 9 x 13 baking dish or ovenproof serving dish. Smooth out the top but do not pack down. The dip can be covered and refrigerated up to 2 days at this point.
Shortly before serving, preheat the oven to 425 degrees. Bake the dip until it just starts to bubble around the edges and the cheese has melted, 12 to 15 minutes. Sprinkle with minced parsley and serve immediately with thin slices of baguette brushed with garlic and olive oil, lightly toasted in the oven; or with crackers.