Hot Crab Dip with Cream Cheese
This addictive Hot Cheesy Crab Dip is loaded with lump crabmeat, three cheeses and ready in 30 minutes. Perfect for game days and entertaining!
Servings 8 servings
Calories 355kcal
Equipment
Ingredients
- 8 ounces cream cheese , room temperature
- 2 cups shredded fontina or white cheddar cheese , divided
- ½ cup parmesan cheese , plus extra to sprinkle on top
- 1 small red bell pepper , diced
- 1 jalapeño , diced
- ¼ cup mayonnaise
- 1 tablespoon Worcestershire sauce
- ⅓ cup sliced green onions , plus extra for garnish
- 2 tablespoons fresh parsley , chopped
- 1 ½ teaspoons Dijon mustard
- ½ teaspoon paprika
- ½ lemon, juiced
- Salt and white pepper , to taste
- Dash of hot pepper sauce (optional)
- 1 pound lump crab meat , picked over, removing any cartilage
Instructions
- Preheat oven to 350°F.
- Add all ingredients to a large bowl except the crab meat and ½ cup fontina.
- With a handheld mixer, blend until well combined.
- Gently fold in crab meat.
- Evenly spread mixture in a lightly greased, 10-inch cast iron or ovenproof skillet, or 2-quart casserole dish. Top with remaining fontina and some extra parmesan cheese.
- Bake in preheated oven for 12 minutes. Switch oven to broiler on high, and broil 2-3 minutes until top is slightly browned and bubbly. Watch closely so it doesn’t burn!
- Garnish dip with sliced green onion and serve with crostini, crackers or pita chips. Enjoy!
Notes
*Crab dip mixture can be prepared a day ahead. Let sit at room temperature 30 minutes before baking.
Nutrition
Serving: 1 serving | Calories: 355kcal | Carbohydrates: 4g | Protein: 23g | Fat: 21g | Cholesterol: 100mg | Sodium: 1007mg | Potassium: 257mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1371IU | Vitamin C: 29mg | Calcium: 319mg