Warm Crab And Artichoke Dip - cooking recipe

Ingredients

1/4 cup cream cheese, room temperature
1/2 cup mayonnaise
3/4 cup (about 4 oz.) crabmeat, well drained
1/4 cup plus 2 tablespoons grated Parmesan cheese
3 Tbsp. chopped drained marinated artichoke hearts from jar
2 Tbsp. sliced green onion
2 Tbsp. diced celery
1 Tbsp. finely chopped fresh Italian parsley
1 1/2 tsp. Sherry wine vinegar
1/2 tsp. hot pepper sauce (such as Tabasco)
Toasted Baguette slices

Preparation

Preheat oven to 400 degrees.
Beat cream cheese in large bowl with electric mixer until smooth.
Add mayonnaise; beat until just blended.
Season with salt and pepper.
Using rubber spatula, fold in crabmeat, 1/4 cup Parmesan, artichoke hearts, green onion, celery, parsley, vinegar, and hot pepper sauce.
Transfer crab mixture to 2-cup souffle dish.
Top with remaining 2 tablespoons Parmesan cheese.
Bake until crab mixture is warm and cheese melts, about 15 minutes.
Transfer to platter.
Surround with toasts; serve immediately.