This recipe was posted on The Kitchen Link a couple of months ago.

THELMA'S CRAB AND ARTICHOKE DIP
From "Chesapeake Bay Cooking" by John Shields

8 ounces sharp cheddar cheese, shredded
2 cups mayonnaise
1 tablespoon Dijon mustard
2 teaspoons Worchestershire sauce
Juice of 1 lemon
1/8 teaspoon cayenne
Freshly ground black pepper

1 jar(16 ounces) artichoke hearts, drained and cut into small pieces
1 pound crabmeat, picked over
1/2 cup chopped parsley

Combine first ingredients in a large bowl. Stir until well mixed. Gently fold in the artichoke hearts, crabmeat and parsley.

Pour the mixture into a buttered 6-cup casserole dish. Bake at 350 degrees for 20-25 minutes.