Pinot Grigio Hot Crab And Artichoke Dip

• 1 package 8 oz cream cheese, softened
• 1/4 cup grated parmesan cheese
• 1 cup grated Asiago cheese
• 1/4 monteray jack cheese
• 3 cloves garlic
• 3/4 cup pinot grigio
• 1 tsp worcestershire sauce
• 1 cup mayo
• 1 small bunch scallions
• 1 Tbs Sherry
• 1 Can Artichoke hearts, drained and patted dry (14 oz)
• 1 can lump or backfin crab meat, cleaned and picked
• 1/2 cup sliced almonds

1. Preheat oven to 375 degrees.
2. Blend cream cheese, parmesan and asiago cheese, mayo, worcestshire sauce, sherry, pinot grigio and garlic in food processor.
3. Chop up artichokes. Add artichokes, crab, and scallions to mixture.
4. Spread in a glass dish. Sprinkle with Monteray jack cheese and almonds.
5. Bake for 15-20 minutes, uncovered, until bubbly and browning.
6. remove from oven and dip with fresh baguette, crackers, pear, apple, whatever your craving!

cream cheese, parmesan cheese, cheese, jack cheese, garlic, worcestershire sauce, mayo, scallions, sherry, hearts, lump, almonds

Taken from www.epicurious.com/recipes/member/views/-pinot-grigio-hot-crab-and-artichoke-dip-50140060 (may not work)