This delicious hot crab dip recipe is the perfect sharing appetizer to enjoy throughout the holidays. Creamy and cheesy, made with lump crab meat, this dip is easy to prep before it gets baked in the oven.
In a large mixing bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese on medium-high speed until smooth and creamy, about 1 minute.
Add the mayonnaise, sour cream, 1 cup cheddar cheese, spices, lemon juice, Worcestershire sauce, and hot sauce (if using). Beat on medium-high speed until combined. Using a spoon or rubber spatula, gently fold in the lump crab meat.
Transfer to a 9-inch (or slightly larger) baking pan, pie dish, or oven-safe skillet. Sprinkle with remaining 1/4 cup of cheddar cheese.
Bake for 20-25 minutes or until hot and bubbly around the edges.
Serve warm.
Notes
Cover and store leftovers in the refrigerator for up to 5 days. Reheat in the microwave or at 350°F in the oven until warmed throughout.
Soften the cream cheese before making this recipe. Take it out of the fridge around an hour before you want to make this recipe.
It's quickest and easiest to make this dip with a stand or electric mixer. You can make it by hand, but be sure that the ingredients are well combined.
Serve with vegetable sticks, crackers and anything else you can dip!