Hot Spinach-Artichoke Dip With Crab

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1 1/4 cups freshly grated Parmesan cheese

1 cup reduced-fat sour cream

1 cup mayonnaise

4 green onions, sliced

3 tablespoons fresh lemon juice

1 garlic clove, pressed

1 1/4 cups (5 oz.) shredded pepper Jack cheese

1 (10-oz.) package frozen chopped spinach, thawed and well drained

1 (14-oz.) can medium-size artichoke hearts, drained and chopped

1 pound fresh jumbo lump crabmeat, drained and picked

Crackers and assorted fresh vegetables

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