Hot crab dip tastes incredible when served in a bread bowl because then you get to eat the bowl, too! I have had this hot crab dip with both crab and lobster and they each taste equally yummy. How will you make yours? I’m serving mine with crackers. We are hosting a no-kids Christmas party at our church in a week and so I’m taking the opportunity to make this hot crab dip for the event since my little guy won’t be there.
Yum!
Ingredients
½ lbs crabmeat, Back Fin
½ cup Daisy sour cream
8oz Philadelphia cream cheese, softened
2 Tbsp salad dressing or Mayo
1/2 Tbsp lemon juice
1/2 Tbsp lime juice
1¼ Tsp Heinz Worcestershire sauce
½ Tsp McCormick dry mustard
1 Tbsp TruMoo milk
¼ cup Kraft Cheddar cheese, grated
Sprinkle of Old Bay Seasoning
Instructions
In a large bowl, mix crabmeat, cream cheese, sour cream, salad dressing, lemon juice, lime juice, Worcestershire sauce, and mustard until smooth. Add enough milk to make mixture creamy. Stir in 2 tablespoons of grated cheese. Fold crabmeat into bowl with mixture.
Spoon into 1qt casserole dish. top with remaining cheese and sprinkle lightly with Old Bay Seasoning. Bake at 325ºF until mixture is bubbly and browned on top, about 30 minutes. Serve with crusty bead, crackers, rolls or served in a bread bowl.
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Quick Tip: Serve with crusty bread, crackers, rolls or served in a bread bowl.