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Crab And Artichoke Dip

Ingredients

  • 8 ounces cream cheese, at room temperature
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 (14-ounce) can artichoke hearts, drained and quartered
  • 12 ounces lump crab meat
  • 1 cup shredded fontina cheese, divided
  • 1/2 cup shredded pepper jack cheese
  • 3 green onions, thinly sliced
  • 1 tablespoon Worcestershire sauce
  • Kosher salt and freshly ground black pepper, to taste

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