World Kitchen Corningware Corelle Pyrex Revere Chicago Cutlery and more

Ingredients

2 14 oz cans artichoke hearts
1 16 oz container sour cream
1 8 oz package cream cheese, softened
1/2 cup mayonnaise
2 cups grated sharp cheddar cheese (divided)
2 cups grated Monterey jack cheese (divided)
1/2 cup grated Asiago cheese
2 6 oz cans crabmeat, well drained (or substitute 1/2 lb fresh crabmeat)
1 1/4 cups finely chopped green onion (divided)
1/4 tsp salt
1/2 tsp freshly ground black pepper

Directions

1. Preheat oven to 375 degrees F.
2. Drain the cans of artichoke hearts well. Using paper towels, squeeze as much liquid as possible out of the artichoke hearts, then coarsely chop and set aside.
3. Mix together sour cream, cream cheese, and mayonnaise until smooth. Fold in artichoke hearts, 1 1/2 cups cheddar cheese, 1 1/2 cups Monterey jack cheese, all of the Asiago cheese, crabmeat, 3/4 cup of the green onion, salt, and pepper.
4. Spread mixture evenly into a 2 quart casserole dish or baking pan. Sprinkle remaining 1/2 cup cheddar cheese and 1/2 cup Monterey jack cheese evenly over the top. Bake in a 375 degree F oven for 30-40 minutes, or until bubbly. Remove from oven, and garnish with remaining green onion.
5. Serve hot. This dip is great with tortilla chips, baguette slices, crackers or raw vegetables.

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