Baked Corn and Crab Dip

1/2 cup sour cream
1/2 cup mayo
1/4 cup parmesan, grated
1 cup shredded mozzarella
1 (6 oz.) can of crabmeat
1 cup frozen corn, defrosted
2 Tbsp. Halladay's Crab & Spinach Farmhouse Artisan Dip
Preheat oven to 350˚F. Combine all ingredients. Pour into a 9-inch pie plate or baking dish. Bake until hot and bubbly, about 20 minutes.