INGREDIENTS
8 ounce package cream cheese or Neufchatel (light cream cheese)softened
½ cup mayonnaise
½ cup light or regular sour cream
1 cup shredded sharp cheddar cheese
1 tablespoon grated white onion
2 (6 ounce) cans lump crab meat
1 teaspoon all-purpose seasoning ex. Lawry’s Seasoned Salt
½ teaspoon Worcestershire
½ lemon, juiced
2 tablespoons finely chopped Italian parsley
A few shakes of Tabasco, to taste
Fresh ground black pepper, to taste
Crackers, baguette slices, or tortilla chips for serving
DIRECTIONS
Preheat oven to 350 degrees F.
Place cream cheese, mayonnaise, and sour cream in a medium mixing bowl and stir until creamy. Add remaining ingredients and stir again until well combined. Transfer to a small baking dish and transfer to oven.
Bake for 25 to 30 minutes until browned and bubbly.
Serve with crackers, baguette slices, or tortilla chips.
Slow Cooker Instructions:
Add the ingredients to a small (3 to 4 quart) slow cooker, stir to combine, and set it on LOW for 2 hours. It needs to cook 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 “Keep Warm” or “Low” setting. Be sure to stir it occasionally to prevent it from burning or separating.
