Preheat the oven to 350 degrees F. Place the cream cheese in a bowl and beat until light and smooth. Beat in the sour cream until smooth. Mix in the shrimp, artichokes, garlic, parsley, Tabasco, lemon juice, salt and pepper. Spoon the dip into a shallow-sided, 3-cup casserole. Sprinkle with Parmesan cheese. Bake, uncovered, 25 to 30 minutes, or until well heated through. Sprinkle with chopped green onion and serve with sliced bread or crackers.
Note: The dip can be made oven-ready several hours in advance: cover and refrigerate until needed.