Quick and Easy Crab Dip
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- crab cakes from the daily chef thawed
- 1-8 oz
- cream cheese at room temperature
- 1/2 c
- sour cream
- 1/4 c
- 4 oz
- pepperjack cheese
1Thaw the crab cakes in the refrigerator.
2Preheat the oven to 400 degrees.
3Add the cream cheese, sour cream and mayonnaise to a small mixing bowl. Stir until combined. Add the crab cakes and mix until thoroughly combined. Add in ¾ of the pepperjack cheese.
4Put the crab mixture into a greased oven safe bowl. Top with the remaining pepperjack cheese.
5Bake for 15 - 18 minutes or until the mixture starts to brown and is bubbly.