J’s Double-Barrel Crab And Artichoke Dip Recipe

Ingredients

• 1 container J’s Shotgun Spread
• ½ cup monetary jack shredded
• 1 oz freshly grated parmesan
• A single, 14-oz. can of artichoke hearts, drained and finely chopped
• 12 oz. of lump crabmeat
• 2 green onions, thinly sliced
• 2 tsp. Worcestershire sauce
• Kosher salt
• Freshly ground black pepper
• 2 tbsp. Freshly chopped parsley, for garnish