Warm Crab And Artichoke Dip

• 1/4 cup cream cheese, room temperature
• 1/2 cup mayonnaise
• 3/4 cup (about 4 oz.) crabmeat, well drained
• 1/4 cup plus 2 tablespoons grated Parmesan cheese
• 3 Tbsp. chopped drained marinated artichoke hearts from jar
• 2 Tbsp. sliced green onion
• 2 Tbsp. diced celery
• 1 Tbsp. finely chopped fresh Italian parsley
• 1 1/2 tsp. Sherry wine vinegar
• 1/2 tsp. hot pepper sauce (such as Tabasco)
• Toasted Baguette slices

1. Preheat oven to 400 degrees.
2. Beat cream cheese in large bowl with electric mixer until smooth.
3. Add mayonnaise; beat until just blended.
4. Season with salt and pepper.
5. Using rubber spatula, fold in crabmeat, 1/4 cup Parmesan, artichoke hearts, green onion, celery, parsley, vinegar, and hot pepper sauce.
6. Transfer crab mixture to 2-cup souffle dish.
7. Top with remaining 2 tablespoons Parmesan cheese.
8. Bake until crab mixture is warm and cheese melts, about 15 minutes.
9. Transfer to platter.
10. Surround with toasts; serve immediately.

cream cheese, mayonnaise, crabmeat, parmesan cheese, green onion, celery, fresh italian parsley, sherry wine vinegar, hot pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=33750 (may not work)