Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8-inch pie dish or small baking dish.
In a medium bowl, combine the softened cream cheese, mayonnaise, sour cream, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, and black pepper. Mix until smooth.
Stir in the chopped onion and green bell pepper.
Gently fold in the drained crab meat. Be careful not to break up the lumps too much if you prefer a chunkier dip.
Mix in 3/4 cup of the cheddar cheese and all of the Monterey Jack cheese into the crab mixture.
Spread the mixture evenly into your prepared baking dish.
Sprinkle the remaining 1/4 cup of cheddar cheese over the top.
Bake for 20 to 25 minutes, or until the dip is heated through and the cheese on top is melted and lightly golden brown.
Let the hot crab dip rest for 5 minutes before garnishing with fresh parsley.
Notes
For a spicy baked crab dip, add 1/4 teaspoon of cayenne pepper or a dash of your favorite hot sauce to the cheese mixture.
If you do not have fresh onion or pepper, you can substitute 1 tablespoon of dried minced onion and 1 tablespoon of dried minced green bell pepper, but fresh adds better texture.
Serve this creamy crab dip recipe immediately with baguette slices, sturdy crackers, or tortilla chips.