Hot Crab and Artichoke Dip

Ingredients

• 1 8-ounce tub(s) lump crabmeat
• 1 14-ounce can(s) artichoke hearts in water, drained and coarsely chopped
• 1/2 cup(s) diced red bell pepper
• 1 8-ounce package(s) Neufchâtel cheese
• 1/2 cup(s) light mayonnaise
• 4 tablespoon(s) chopped fresh chives, divided
• 1 tablespoon(s) fresh lemon juice
• 2 teaspoon(s) Worcestershire sauce
• 1/4 teaspoon(s) sea salt

Preparation

1. Preheat oven to 375°F. In a large bowl, break up crabmeat into slightly smaller pieces, feeling through mixture to make sure no shell pieces remain. Stir in artichokes and bell pepper and set aside.


2. Place Neufchâtel, mayonnaise, 3 tablespoons chives, lemon juice, Worcestershire and salt in the bowl of a food processor and pulse until just combined. Transfer to bowl with crab mixture and gently stir to combine. Spread into a 1-quart shallow baking dish. Bake until mixture is bubbling, about 30 minutes. Sprinkle with remaining 1 tablespoon chives and serve.