Hot Asiago Crab & Artichoke Dip Recipe - (4.5/5)

Ingredients

• CRAB DIP:
• 8 ounces cream cheese (I use reduced-fat)
• 1/2 cup mayonnaise (I use light)
• 1/2 cup yogurt (I use fat-free greek yogurt)
• 1 tablespoon lemon juice
• 1 bunch green onions, chopped
• 1 1/2 cup grated Asiago cheese, divided (I regularly split with Fontina, can also substitute Monterrey jack or Mozzarella)
• 1 (14 ounce) can of quartered artichoke hearts, drained
• 8 to 12 ounces jumbo lump crab meat
• Salt & pepper, to taste
• For the pico de gallo:
• 2 roma tomatoes, seeded and chopped
• 1/4 cup chopped red onion
• 1 jalapeno, seeded and chopped
• 1 handful cilantro, chopped
• 1/4 cup green onion tops, chopped
• Squeeze of lime juice
• Salt