Crab Artichoke Dip
Ingredients
- 1 oz. (8-oz.) block cream cheese, softened
- 1 c. mayonnaise
- 1.5 c. shredded Monterey Jack, divided
- 0.5 c. freshly grated Parmesan
- 1 oz. (14-oz.) can artichoke hearts, drained and finely chopped
- 2 cloves garlic, minced
- 12 oz. lump crabmeat
- 2 green onions, thinly sliced
- 2 tsp. Worcestershire sauce
- 2 tbsp. Freshly chopped parsley, for garnish
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