Creamy Crab Dip

I made this easy dip for an appetizer the other night before Jiji taught us how to make authentic Beef and Broccoli (click here for that post).  I omitted the onion but otherwise followed the recipe, don't worry about the addition of Tabasco - it wasn't spicy at all with a few shakes added. I added more Worcestershire than called for to make up for the lack of onion flavoring.

 

•  8 oz. package cream cheese (light works), softened
• 1/2 cup mayo
• 1/2 cup sour cream (light works)
• 1 cup shredded sharp cheddar cheese
• 1 T. grated onion
• 2 (6 oz.) cans lump crab meat, drained 
• 1 t. seasoned salt (like Lawry's)
• 1/2 t. Worcestershire sauce
• 1/2 lemon, juiced
• 2 T. finely chopped Italian parsley
• a few shakes of Tabasco, to taste
• black pepper, to taste

Oven Directions (I baked mine):

    Preheat oven to 350'. Mix the cream cheese, mayo and sour cream in a bowl until creamy. Add the remaining ingredients and stir to combine. Transfer to a small baking dish and bake for 25-30 minutes until browned and bubbly.  Serve with crackers, baguette, or tortilla chips.

Slow Cooker Instructions:

    Add the ingredients to a small (3-4qt) slow cooker, stir to combine, and cook on LOW for 2 hours until the cream cheese melts completely. Stir the dip and then let it cook for an additional 15 to 20 minutes. 

    It should keep well for up to an hour on the WARM setting. Be sure to stir it occasionally to prevent it from burning or separating.

recipe found here

4.24.22: 🔥 week 17

4.24.21: dance recital '21

4.24.20: parmesan fondue

4.24.19: double chocolate oatmeal bars

4.24.18: how to use an aqua painter

4.24.17: curvy keepsake lamb and bunny

4.24.16: slow cooker mongolian beef