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Hot Crab Dip - the BEST easy party appetizer! Made with cream cheese, sweet lump crab, shredded cheese, and jalapeños for a little kick.
Ingredients
8 ounces light cream cheese — softened to room temperature (do not use fat free)
1/2 cup non-fat plain Greek yogurt
1 tablespoon lemon juice
2 teaspoons hot sauce
1 teaspoon Worcestershire sauce
1 teaspoon garlic powder
1/2 teaspoon kosher salt
8 ounces lump crab meat — I used canned
1 jalapeno — cored and finely chopped
3 large chopped green onions — (or 4 small) divided
1/2 cup shredded extra sharp cheddar cheese — divided
For serving: Kettle Brand Chips Jalapeno-flavored and New York Cheddar-flavored potato chips
Instructions
Preheat the oven to 350 degrees F. Lightly coat a small casserole dish with baking spray.
In a medium mixing bowl, beat together the cream cheese, Greek yogurt, lemon juice, hot sauce, Worchestershire sauce, garlic powder, and salt. With a spatula, fold in the crab meat, jalapeno, half of the green onions, and 1/4 cup of the cheddar cheese until evenly combined.
Transfer the dip to the prepared casserole dish and spread in an even layer. Bake until hot and bubbly, about 30 minutes. Sprinkle the remaining cheese and green onions over the top, then return to the oven and bake until the cheese is melted, about 5-10 additional minutes. Serve hot with potato chips for dipping.
Recipe Notes
Store leftovers in the refrigerator for up to 3 days. Reheat in a 350 degree oven, until warmed through.
This dip also tastes good at room temperature. For a tailgate, try covering it in foil, then reheating it on the grill (be sure to use a grill-safe dish!)
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