Crab & Artichoke Dip
|Cream cheese||1⁄2 Cup (8 tbs) (At Room Temperature)|
|Mayonnaise||1 Cup (16 tbs)|
|Canned crab meat||8 Ounce|
|Parmesan cheese||12 Tablespoon, grated (Divided, 1/2 Cup Plus 4 Tablespoon)|
|Marinated artichokes||6 Tablespoon, drained and chopped|
|Green onions||1⁄4 Cup (4 tbs), sliced|
|Celery||1⁄4 Cup (4 tbs), diced|
|Fresh parsley||2 Tablespoon|
|Red wine vinegar||1 Tablespoon|
|Tabasco sauce||1 Teaspoon|
|Baguette||1 , sliced|
Preheat oven to 400 degrees.
Beat cream cheese in a large bowl with an electric mixer until smooth.
Add mayonnaise and beat until past blended, season with salt and pepper, if desired.
Fold in crab meat with rubber spatula.
Mix together 1/2 cup Parmesan, artichokes, green onions, celery, parsley, vinegar, and Tabasco.
Blend into cream cheese mixture.
Pour in 2 cup souffle dish and top with remaining 4 tablespoons of Parmesan.
Bake until cheese melts and serve with baguette slices while hot.
Can be prepared a day ahead.