Crab & Artichoke dip

Dip:

• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 cup cream cheese
• dash garlic salt
• 1 tsp old bay seasoning
  
• 1 teaspoon lemon juice
• Kosher salt and freshly ground black pepper
• 1 can artichoke hearts, drained and chopped
  
• 1 cup lump crab meat, picked over
• 1 bunch fresh flat-leaf parsley, for garnish
• Grated Parmesan

For the dip:

Preheat oven to 400 degrees F.

Combine mayonnaise, sour cream, cream cheese, lemon, salt and pepper in a mixing bowl and stir to combine. Add chopped artichoke hearts and lump crabmeat. Stir well and season with more salt and pepper, if necessary. Pour into an oven proof dish (a large ramekin works well) and bake dip for 10 to 12 minutes until heated through and top is nice and bubbly. Serve with croutons and garnish with parsley sprigs and Parmesan.