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Hot Crab and Artichoke Dip
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| 1 8oz container | lump crabmeat |
| 1 14oz can | artichoke hearts, drained and coarsely chopped |
| 1/2 cup | diced red bell pepper |
| 1 8oz package | Neufchâtel cheese |
| 1/2 cup | mayo |
| 4 tbsp | chopped fresh chives, divided |
| 1 tbsp | lemon juice |
| 2 tsp | worcestershire sauce |
| 1/4 tsp | sea salt |
Preheat oven to 375. In a large bowl, break up crabmeat into slightly smaller pieces, feeling through mixture to make sure no shells remain. Stir in artichokes and pepper and set aside.
Place Neufchâtel, mayo, 3 tbsp chives, lemon juice, worcestershire and salt in food processor and pulse until just combined. Transfer to bowl with crab mixture and gently stir to combine. Spread into 1 quart shallow baking dish. Bake until bubbling, about 30 mins. Sprinkle with remaining 1 tbsp of chives and serve.
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