Crab & Artichoke Dip

For the game yesterday I wanted to make something special. I generally don't make crab dip, but it's actually one of my favorite foods. If a restaurant has crab dip on the menu then I'm sold. The crab dip I made has way less calories and fat than any restaurant recipe would. It's still packed while flavor and you can feel like you're indulging.

Ingredients

8 oz light cream cheese

1/2 cup mayonnaise
1/2 cup plain nonfat Greek yogurt
1 tablespoon lemon juice
14 oz can quartered artichoke hearts
8 oz crab meat (preferably jumbo lump)
1 cup grated fontina cheese
1 cup grated asiago cheese
1/2 cup green onion, chopped
3 tablespoons Old Bay seasoning
1 tablespoon dill weed
Ciabatta bread

Directions

1. Preheat oven to 425 degrees F. 
2. Mix together cream cheese, mayo, and Greek yogurt until blended. Add lemon juice, artichokes, crab meat, and green onion. Stir in half the fontina and asiago cheese. Add Old Bay and dill weed. Make sure everything is mixed together. 
3. Add remaining cheese to the top in an even layer. 
4. Bake in oven for 20 minutes. 
5. Put crab dip under the broiler for 3 minutes until cheese is bubbly and golden. Enjoy with pieces of ciabatta bread.