2 ounces cream cheese
¼ cup mayonnaise
2 scallions, chopped (about 3 Tbsp.)
¾ teaspoon Old Bay seasoning
¾ teaspoon Worcestershire sauce
¾ teaspoon hot sauce (optional)
1 teaspoon lemon zest, plus 1 Tbsp. fresh juice (from 1 lemon), divided
½ cup finely chopped artichoke hearts (from 1 [14-oz.] can)
4 ounces lump crabmeat, drained, picked over, and squeezed dry
1 ounce low-moisture mozzarella cheese, shredded (about ¼ cup)
2 ounces Parmesan cheese, shredded (about ¾ cup), divided
Preheat oven to 350°F. Lightly coat a 1-quart gratin baking dish with cooking spray. Microwave cream cheese in a large microwavable bowl on HIGH until very soft, about 20 seconds. Stir in mayonnaise, scallions, Old Bay, Worcestershire sauce, hot sauce (if desired), and lemon zest until well blended. Gently fold in lemon juice, artichokes, crabmeat, mozzarella, and ⅔ cup of the Parmesan. Spread mixture evenly in prepared baking dish; sprinkle with remaining Parmesan (about 1 ½ tablespoons).
Bake until dip is hot throughout and bubbly around edges, about 25 minutes. Let stand 5 minutes. Serve with crackers and endive leaves.
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