Riddle me this . . . What is warm, creamy, cheesy and delish? This warm creamy crab dip, that’s what!

*Pumps fists!*

Whenever I bring the ingredients to our cousin’s house and make this dip, she says, “This is simply delightful,” which I find funny. Another thing that I find funny is – no matter where I bring it – if people have had this delish dip before, they say, “This is the best batch, ever!” The funny part is: they are totally serious.

You can serve it with any cracker but I always bring Ritz Chips. I don’t get the 9 pack. I just wanted to show you what I like to serve with this dip. But perhaps I should get this pack because that’s how much people request it!

I find that 2 packages of the chips last for the amount of dip this recipe makes. In my experience, one would be not enough and you would run out. Sometimes for variety, I will bring one bag of Ritz chips and one Wheat Thins Multigrain Chips, I added the link just so you can see it. (Wow, they’re expensive on Amazon!) You can find these and the Ritz chips in the cracker aisle of most grocery stores.

On to the recipe:

I grab a sauce pan and put in 2 packages of cream cheese and some mayonnaise. I use a knife to cut up the cream cheese into smaller slices. I heat cheese and mayo on medium, stirring constantly, until they’re nice and creamy.

This is what it should look like.

I gather the rest of the ingredients.

It’s my job to make the crab dip, but it’s Christopher’s to open the crabmeat cans for me and to drain them. Isn’t that funny? He almost always does it.

Another amusing thing to me, is sometimes when I’m texting someone about bringing this dip or even writing it in an email, I write, “Crap Dib.” Transposing letters, anyone?

Back to the recipe. I measure out some prepared mustard, (I use Gulden’s), some garlic powder, onion powder, Worcestershire sauce and horseradish.

I also grab some shredded, sharp cheddar cheese along with two cans of crab, opened and drained. And the best part – some white wine. Do I take a swig of that wine just to make sure it hasn’t gone bad? You betcha I do. Quality control peeps and someone has to do it.

I nominate ME! ?

I use about 2 cups of the cheese. Yum, I love sharp cheddar cheese.

After the cream cheese and mayo are all smooth and creamy, I add the mustard, garlic powder, onion powder and Worcestershire sauce, stir to blend and let that heat up.

Once that is heated, I add the horseradish and crabmeat letting that heat up too before adding the cheese. I stand there and stir, letting the cheese melt. By this time I’m drooling but I contain myself, because I’m a professional.

Mostly.

Now, I eyeball it and see how much wine I need to add. It’s added to thin the mixture out a little as well as for the taste. Any white wine will do, though I tend to use Sauvignon blanc. Or whatever is in my cousin’s fridge. 🙂

I pour a little bit in and stir it. Add more if needed, but I’d say use 1/4 of a cup of wine or less.

Voila! You are done!

I transfer the dip to a lovely bowl and pour the chips out in an equally lovely platter and serve it right away.

Everyone digs in and declares it to be the best batch ever!