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Hot Crab Dip

Need an impressive appetizer for your upcoming holiday party? Give this hot crab dip recipe a try! It has a nice kick because of the Tabasco sauce that is mixed in the dip but you could always punch it up more with a little bit of cayenne peppper. With all the stress of the holiday season, this appetizer is super easy to make and can be prepared ahead of time. Store in the fridge til party time and pop it in the oven for about 25 minutes. If you try this recipe, don’t forget to spill the tea and let me know how you liked it!

Serves 10

8 ounce whipped cream cheese 1/4 cup mayonnaise 1/4 cup sour cream 1 cup grated pepper jack cheese 1 cup grated sharp cheddar cheese 1/4 cup minced onion or scallions 1 garlic clove, minced 1 tablespoon worcestershire sauce 1 tablespoon of hot sauce

1/8 teaspoon of cayenne pepper (for extra spice) 1 tablespoon of lemon juice 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground pepper 1 pound jumbo lump crab meat

1. Preheat oven to 325 degrees F. 2. In a large bowl, beat together the cream cheese, mayonnaise and sour cream with a hand mixer until smooth.

3. Stir in the pepper jack, cheddar, onion, garlic, worcestershire, Tabasco, lemon juice, salt and pepper until thoroughly combined. 4. Fold in the crab and transfer to a small baking dish.

5. Top with more cheddar and pepper jack cheese and sprinkle parpika on top. 5. Bake in the oven for 20-25 minutes until golden brown and bubbling. 6. Serve hot with toasted cocktail sourdough bread or pita bread crackers.

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