Warm Crab & Artichoke Dip

Ingredients:

• 1/4 cup cream cheese, room temperature
• 1/2 cup mayonnaise
• 3/4 cup (4oz) crabmeat, well drained
• 1/4 cup plus 2 tablespoons parmesan cheese, grated
• 3 tablespoons chopped, drained, marinated jarred artichoke hearts
• 2 tablespoons green onion, sliced
• 2 tablespoons red bell pepper, diced
• 2 tablespoons celery, diced
• 1 tablespoon fresh italian parsley, finely chopped
• 1 1/2 teaspoons sherry wine vinegar
• 1/2 teaspoon tabasco sauce
• toasted baguette slices

Instructions:

Preheat your oven to 400°. Beat the cream cheese in a large bowl with an electric mixer until smooth. Add the mayonnaise and beat just until blended. Season with salt and pepper. Using a rubber spatula, fold in the crabmeat, 1/4 cup parmesan cheese, artichoke hearts, green onion, bell pepper, celery, parsley, vinegar and tabasco. Transfer the crab mixture to a 2-cup souffle dish. Top with the remaining 2 tablespoon parmesan cheese. bake until the crab mixture is warm and the cheese melts, roughly 15 minutes. Transfer to a platter and surround with toasts, serving immediately.