Hot Crab Dip

1/4 cup cream cheese (room temp)
1/2 cup mayonnaise
3/4 cup crab meat (about 4 oz.) well drained
1/4 cup plus 2 tablespoons grated parmesan cheese
3 tablespoons chooped drained marinated artichoke hearts from jar
2 tablespoons green onion
2 tablespoons green pepper
2 tablespoons diced celery
1 tablespoons Italian parsley
1 1/2 teaspoons Sherry wine vinegar
1/2 teaspoon ho red pepper sauce(such as tabasco)
Toasted Baguette slices

400 oven. Beat cream cheese until smooth, add mayo, beat until just blended, season with salt & pepper. Using rubber spatula fold in crab meat, 1/4 cup parmesan, artichoke, green onion, bell pepper, celery, parsley, vinegar, & tabasco. Put in 2 cup souffle dish, top with remaining parmesan cheese. Bake untill cheese melts, about 15 minutes.