Bobby’S Hot Tomato, Jack And Crab Dip

• 1 (8 ounce) package cream cheese, softened
• 1 cup grated pepper jack cheese
• 1/2 cup mayonnaise
• 2 limes, juiced
• 1 teaspoon hot sauce (recommended -- Paula Deen)
• 1 lb lump crabmeat, well drained and picked clean of shells
• 1 cup seeded diced tomato (2 medium tomatoes)
• 1/4 cup chopped green onion, white and light green parts (scallions)
• 1/4 cup chopped fresh basil leaf
• 2 cloves garlic, finely chopped
• 1/4 teaspoon salt
• 1/2 teaspoon crushed black peppercorns
• 2 avocados

1. Preheat the oven to 350 degrees F. Spray a 1 quart baking dish with nonstick spray.
2. In a large bowl, mix together the cream cheese, pepper Jack, mayonnaise, lime juice, and hot sauce until smooth. Fold in the crabmeat, tomatoes, green onions, basil, garlic, salt, and pepper.
3. Smooth the mixture into baking dish. Bake until golden and bubbly, about 30 minutes.
4. Split, pit, peel, and dice the avocados and sprinkle them over the crab dip after it has cooled slightly. Serve warm.

cream cheese, cheese, mayonnaise, hot sauce, lump crabmeat, tomato, green onion, fresh basil, garlic, salt, crushed black peppercorns, avocados

Taken from www.food.com/recipe/bobby-rsquo-s-hot-tomato-jack-and-crab-dip-442477 (may not work)