In a mixing bowl, add cream cheese, sour cream, mayo, garlic, green onion, old bay, lemon juice, Worcestershire, 1 cup cheddar cheese, ¼ cup parmesan cheese and hot sauce. Mix until smooth.
Stir in crab meat and chopped artichoke hearts.
Place in a greased 8 or 9’’ square baking dish, pie dish, or similar size pan. Sprinkle remaining 1/4 cup of parmesan cheese on top.
Bake in preheated oven for about 20 minutes or until hot and bubbly. Serve warm with crackers, bread, or veggies.
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Notes
Make Ahead Instructions: This crab artichoke dip can be made up to 1 day ahead of time. Store it (unbaked) covered in the refrigerator until ready to bake. Allow it to sit on the counter for about 30 minutes to come to room temperature before baking.