Created by The HC Tavern & Kitchen Executive Chef, Nathan White.
2 (8 oz) packages cream cheese, softened
1 ½ c. shredded cheddar, divided
½ c. shredded parmesan, divided
2 green onions, thinly sliced, plus more for garnish
2 cloves garlic, minced
1 tbsp. Dijon mustard
2 tsp. Worcestershire
2-4 tbsp. St. Elmo Coarse-Cut Horseradish, to taste
1 tsp. paprika
Juice of ½ lemon
Salt & pepper, to taste
1 lb. lump crab meat
Toasted bread and crackers, for serving
1. Preheat oven to 375°. In a large bowl, combine cream cheese, 1 cup cheddar and ¼ cup parmesan using a hand mixer. Add green onion, garlic, mustard, Worcestershire, Coarse-Cut Horseradish, paprika and lemon juice. Mix until well combined. Season with salt and pepper and fold in the crab meat using a rubber spatula.
2. Add dip to a medium oven-safe skillet and top with the remaining ½ cup cheddar and ¼ cup parmesan.
3. Bake until edges are bubbly, and cheese is melted, about 30 minutes.
4. Top with more green onions and serve warm with bread and crackers.