Warm Crab And Artichoke Dip

• 1/4 cup cream cheese, room temp
• 1/2 cup mayonnaise
• 3/4 cup (about 4 oz.) crabmeat, well drained
• 1/4 cup pluse 2 Tbl. grated parmesean cheese
• 3 Tbl. chopped drained marinated artichoke hearts from jar
• 2 Tbl. sliced green onion
• 2 Tbl. diced red bell pepper
• 2 Tbl. diced celery
• 1 Tbl. finely chopped fresh Italian parsley
• 1 1/2 tsp. Sherry wine vinegar
• 1/2 tsp. hot pepper sauce (Tabasco)
• Toasted baguette slices for dipping

1. Preheat oven to 400. 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 parmesean, artichoke hearts, green onion, bell pepper, celery, parsley, vinegar and hot pepper sauce.
2. Transfer crab meat mixture to 2-cup souffle dish. Top with remaining 2 Tbl. Parmesean cheese. Bake until crab mixture is warm and cheese melts, about 15 minutes. Transfer to platter. Surround with toasts; serve immediately.

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Taken from www.epicurious.com/recipes/member/views/warm-crab-and-artichoke-dip-52951991 (may not work)