Baked Crab Dip
¾ cup cheddar cheese, shredded
¾ cup Monterey Jack cheese, shredded
2 teaspoons Italian parsley, chopped
¼ cup roasted red bell pepper, diced
½ bunch green onions, sliced
16 ounces cream cheese, softened
½ cup sour cream
¼ cup mayonnaise
2 teaspoons garlic powder
1 teaspoon paprika
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
1 teaspoon kosher salt
¼ teaspoon black pepper, finely ground
¼ teaspoon cayenne pepper, ground
2 pounds lump crabmeat, cleaned
1 large French baguette, sliced
Preheat oven to 350 degrees Fahrenheit.
In a small bowl, combine ¼ cup each of the cheddar and Monterey Jack cheeses. Add parsley and set aside.
In a medium-sized mixing bowl, combine all remaining ingredients except for the crabmeat. Stir together until combined, then carefully fold in lump crabmeat.
Spread mixture in a medium casserole dish and top with the reserved cheese and parsley mixture.
Bake for 20-25 minutes, or until heated through and bubbly.
Serve with baguette slices.