Crab Dip with Artichoke and Garlic Crostini

When hosting a party, a hot and cheesy dip is absolutely necessary in our opinion. This one's classy but comes together in just 35 minutes - which is no time at all considering the biggest hunk of time is dedicated to the skillet baking and you relaxing.

Crab Artichoke Dip:
1 (8 oz) block cream cheese, softened
1 cup mayonnaise
1½ cup Monterey Jack, shredded, divided
½ cup Parmesan cheese, freshly grated
1 (14 oz) can artichoke hearts, drained and finely chopped
2 cloves garlic, minced
12 oz lump crabmeat
2 green onions, thinly sliced
2 tsp. Worcestershire sauce
sea salt
black pepper, freshly ground

Garnish:
2 Tbsp. fresh parsley, chopped

Garlic Crostini:
1 baguette, sliced
extra-virgin olive oil
sea salt
1 clove garlic, top sliced off

Preheat oven to 425°F (220°C/200°C fan, Gas Mark 7).

Make the Crab Artichoke Dip:
In a large bowl, stir together cream cheese, mayonnaise, 1 cup of Monterey jack cheese, Parmesan, artichoke hearts, garlic, crabmeat, green onions, and Worcestershire and season with salt and pepper.

Transfer mixture to a 10 or 12" oven-safe skillet and sprinkle with remaining ½ cup Monterey jack cheese. Bake until golden and bubbly, 15-20 minutes.

Make the Garlic Crostini:
On a large baking sheet, drizzle a sliced baguette with olive oil and season with salt. Bake at 350°F until golden and toasted, 10 minutes. Immediately rub with a whole garlic clove (the flavour will soak into the bread).

Garnish dip with parsley and serve with Garlic Crostini.