Crab and Artichoke Pesto Dip

• 1 jar (8 oz.) Stonewall Kitchen Artichoke Pesto
• ½ c. Parmesan cheese, freshly shredded
• ¼ c. cream cheese, softened to room temperature
• 3 tbsp. green onion, finely chopped
• 1 clove garlic, minced
• ¼ tsp. lemon zest
• 6 oz. crabmeat, cartilage and shells removed
• Salt and pepper to taste

Preheat oven to 350°F.

Combine first 6 ingredients in medium mixing bowl. Fold in crab and season to taste with salt and pepper.

Transfer dip into a greased baking dish. Bake 20-30 minutes until heated through and bubbly. Serve with slices of toasted baguette or crackers.