Baked Crab and Artichoke Dip

Ingredients

• 16 oz cream cheese
• ½ C sour cream
• ¼ C mayonnaise
• ½ C red bell pepper , finely diced
• ⅓ C green onions , chopped
• 3 garlic cloves , minced
• 2 tsp fresh tarragon leaves , chopped
• 1 lemon , zest and juice
• 1 tsp Worcestershire sauce
• salt and pepper , to taste
• cayenne , to taste
• 1 lb lump crab meat , drained
• 14 oz artichoke bottoms , 1 can
• 6 oz white Cheddar cheese , divided
• 1 large round or oval loaf sourdough bread
• Crackers