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Preheat the oven to 375°F.
In a large bowl, break up crabmeat into slightly smaller pieces, removing any pieces of shell.
Stir in artichokes and bell pepper and set aside.
Place Neufchâtel, mayonnaise, 3 tablespoons of the chives, lemon juice, Worcestershire and salt in a food processor and pulse until just combined.
Transfer to the bowl with crab mixture and gently stir to combine. Spread into a 1-quart shallow baking dish.
Bake until mixture is bubbling, about 30 minutes. Sprinkle with remaining 1 tablespoon chives and serve.
Note: The dip can be assembled up to 1 day ahead and refrigerated until ready to bake. If doing this, let sit at room temperature 15 minutes before baking, and increase baking time by about 5 minutes.