Hot Artichoke and Sun-Dried Tomato Dip

1/4 cup grated parmesan cheese
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup coarsely chopped sun-dried tomatoes (oil packed or dried, softened)
8 oz. (2 cups) shredded Swiss Cheese
1 14 oz. jar marinated artichoke hearts, drained and chopped
1/4 teaspoon garlic powder
1/4 teaspoon hot pepper sauce
1 six-ounce can crab meat, drained (optional)

In large mixing bowl, combine all ingredients. Spoon into shallow 9 inch oven-proof dish. Bake 22-26 minutes in pre-heated 350 degree oven, or until edges are lightly browned. Sprinkle with fresh chopped parsley. Serve with crackers or baguettes.