HOT CRAB AND SHRIMP FONDUE

1 (8 oz.) package cream cheese, softened
1 small can artichoke hearts, coarsley chopped (optional)
1/4 pound shrimp, cut in bite-size pieces
1/4 pound crab meat, drained
1 small onion, finely diced
1/4 cup heavy cream
1/8 cup fresh grated Parmesan cheese
2 tablespoons Worcestershire sauce
1 teaspoon prepared horseradish
1/2 teaspoon Old Bay seasoning salt
Ground white pepper, to taste

Mix all ingredients together and pour into a casserole dish.

Bake uncovered at 350 degrees until bubbly, about 20-30 minutes.

Serve hot with toasted French bread.

NOTES:
Q: I’ve been trying to find a dip like Pizzeria Uno’s Crab and Shrimp Fondue. It’s served with thin bread slices that are buttered and toasted. How can I make this appetizer at home?

A: This hot dip is made with Parmesan cheese, shrimp and crabmeat. Add artichoke hearts if desired. Serve hot with slices of toasted French bread.

Source: Daily Press, Victorville, CA; Cook's Exchange, March 2002