crabmeat dip w/ artichokes

Ingredients For crabmeat dip w/ artichokes

• 2 lb

  lump crabmeat, flaked
• 3 lb

  reduced-fat, shredded swiss cheese
• 2 can

  11 oz cans artichoke hearts, drained
• 6 Tbsp

  butter
• 2 Tbsp

  green onion, finely chopped
• 1/4 c

  flour
• 2-1/2 c

  2% milk
• 1 tsp

  hot pepper sauce
• 1 tsp

  worcestershire sauce
• 2 tsp

  dried parsley
• 1/2 tsp

  salt and pepper to taste
• 2 c

  breadcrumbs
• 1 Tbsp

  paprika