Creamy Seafood Dip - cooking recipe

Ingredients

1/2 lb cooked crabmeat, picked over and in lump form
1/2 lb cooked lobster, chopped medium
1 (14 ounce) can artichoke hearts, drained and chopped
12 ounces cream cheese
1/2 cup half-and-half
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 cup butter
1/4 cup sour cream
6 -10 drops Tabasco sauce (optional)
2 tablespoons minced onions
1 large tomatoes, diced
3/4 cup grated parmesan cheese, get the good stuff

Preparation

In a medium saucecpan over medium-low heat melt the cream cheese, butter and half and half together and whisk until warmed through and smooth.
Whisk in the sour cream.
Cook for 3 minutes.
Whisk in the worcestershire sauce, salt, and Tabasco.
Fold in the Onion, Tomato, Artichoke hearts, Lobster, and Crab.
Cook gently for 5 minutes.
Place in a chafing dish and sprinkle parmesan cheese evenly over top.
Place in a 450 degree oven for 8-10 minutes to brown the top to a nice golden color.
Remove from oven and place on stand.
Serve with toast points or crackers.
I like this on New Year's morning over toasted English Muffins and poached eggs with steamed asparagus on the side.