2 (8 oz. ea.) pkgs. cream cheese (regular or light)
1 cup mayonnaise (regular or light)
1 tbsp. Worcestershire sauce
1 tbsp. Tabasco sauce
1 tsp. minced garlic
3 or 4 green onions, finely chopped
1 (14 oz.) can artichoke hearts, drained, rinsed and chopped
1 (8 oz.) container fresh crab claw meat (pink), drained
cooking spray (Pam)
paprika, for sprinkling

Soften cream cheese to room temperature. Preheat oven to 350°F.

Combine cream cheese with mayonnaise, Worcestershire sauce, Tabasco sauce and garlic and mix until smooth and creamy. Add green onions, chopped artichokes and crab meat and lightly mix until combined throughout.

Spray a casserole dish or similar with non-stick cooking spray.

Add the dip evenly to the casserole dish. Sprinkle the dip lightly over the with paprika for color.

Bake, uncovered, at 350°F for 25 to 35 minutes or until hot and bubbly.

This dip can be made ahead 24 hours, refrigerated (must cover) and then baked if necessary.

Enjoy with crackers, party sized bread or cut up vegetables.

Note: Refrigerate and cover any unused portion.

Submitted by: Genie