To make an easy crab and artichoke dip, add 8 ounces of softened Neufchâtel cheese, 1/2 cup of mayonnaise, 3 tablespoons of fresh chives, 1 tablespoon of lemon juice and 2 teaspoons of Worcestershire sauce to a food processor. Pulse to combine the ingredients before adding 8 ounces of crab.
Stir in 1 14-ounce can of drained, chopped artichoke hearts, and spread the mixture into a 1-quart baking dish. Bake the dip for 30 minutes at 375 F, or until it is hot and bubbling. Garnish it with another tablespoon of fresh chives before serving the dip. Optionally, assemble the dip one day ahead of time, and keep it refrigerated until baking it. Allow the dish to warm to room temperature for approximately 15 minutes, and add an extra five minutes of baking time.
Alternatively, make a slightly richer dip by combining 8 ounces of softened cream cheese with 1/2 cup of mayonnaise and 1/2 cup of sour cream. Fold 1 14-ounce can of drained and quartered artichoke hearts and 12 ounces of lump crab meat into the mixture. Stir in 1/2 cup of shredded fontina cheese, 1/2 cup of shredded pepper jack cheese, 3 sliced scallions and 1 tablespoon of Worcestershire sauce. Season the dip with salt and pepper, spread it into a greased baking dish, and top it with 1/2 cup of shredded fontina cheese. Bake the dip for 20 to 25 minutes at 425 F.