Crab-Artichoke Dip

• 0.5 cup mayonnaise
• 0.5 cup sour cream
• 0.5 cup aged cheddar cheese, grated
• 0.25 cup parmesan cheese, grated
• 1 lemon, juiced
• 1 14 oz. can artichoke hearts, drained and chopped
• 0.5 lb. crabmeat, picked over for shells
• 1 garlic clove, smashed
• 2 Tbsp. Dijon mustard with seeds
• 1 Tbsp. horseradish
• 1 Tbsp. fresh dill

Pre-heat your oven to 425F.

Mix all the ingredients together in a large bowl.

Once thoroughly combined, spoon the mixture into a medium-sized baking dish or 2 small ramekins and bake at 425°F for 15–20 minutes until mixture is browned and bubbly.

Serve with pita wedges, French bread, or tortilla chips.