Hot Crab Dip

Ingredients

• 2 (8 ounce) blocks cream cheese, softened to room temperature
• 1 cup real mayonnaise
• 2 tablespoons grated onion
• 1/4 teaspoon kosher salt, or to taste
• 1/4 teaspoon freshly cracked black pepper, or to taste
• 1/4 teaspoon garlic powder, or to taste
• 1/4 teaspoon Old Bay seasoning, or to taste
• 1/4 teaspoon Creole or Cajun seasoning, or to taste, optional
• 1/4 teaspoon Worcestershire sauce, optional
• 1/3 cup heavy cream, more or less
• 1 (14-ounce) can artichoke hearts, drained well and quartered, optional
• 1 pound premium crabmeat, drained

Instructions

1. 1

   Preheat oven to 375 degrees F. Butter a 1-1/2 quart casserole dish; set aside.

2. 2

   Dump the crabmeat into a colander to drain and pick through for any stray shell; set aside.

3. 3

   Meanwhile, combine the cream cheese with the mayonnaise, onion, salt, pepper, garlic powder, Old Bay, Cajun seasoning and Worcestershire.

4. 4

   Add the cream a little at a time, using only enough to loosen the dip.

5. 5

   Gently fold in the artichoke hearts, if using, and crab and spoon into a buttered casserole dish.

6. 6

   Bake for about 20 to 25 minutes, or until bubbly, heated through and lightly browned on top.

7. 7

   Serve immediately with assorted crackers or toast points.