hot ranch crab dip
A deliciously rich-tasting crab dip for your favorite gathering. Feel free to use the "low fat" version on the sour cream, mayo and cream cheese. Recipe is from Food Network Magazine.
prep time
20 Min
cook time
30 Min
method
Bake
yield
8 serving(s)
Ingredients
- 4 ounces cream cheese, room temperature
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup buttermilk
- 1 tablespoon all-purpose flour
- 2 teaspoons worchestershire sauce
- 1 teaspoon hot sauce
- 1/4 teaspoon grated lemon zest
- 1 clove garlic, finely grated
- 1/4 cup grated parmesan cheese plus more for sprinkling
- - kosher salt
- 3 - scallions, thinly sliced
- 2 tablespoons finely chopped chives, plus more for topping
- 1 pound lump crab meat, picked through
- - paprika for topping
- - toasted bread or crackers, for dipping
How To Make hot ranch crab dip
-
Step 1Preheat the oven to 375 degrees. Combine the cream cheese, mayonnaise, sour cream, buttermilk and flour in a large bowl. Add the worchestershire sauce, hot sauce, lemon zest, garlic, parmesan cheese and 1 teaspoon salt; beat with a mixer on medium-high speed until smooth and creamy; about 2 minutes. Add the scallions, chives, and crabmeat and continue beating until combined (may want to do this part by hand to prevent breaking up the crab meat too much if you prefer it chunky).
-
Step 2Transfer the mixture to a shallow 1-quart baking dish; sprinkle with more parmesan and bake until golden and heated through, 25-30 minutes.
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Step 3Top with paprika and more chives; serve with toasted bread or crackers.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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