Warm Crab Dip

Blue bowl filled with the creamy dip with chips in bowls and on the table

This warm crab dip is rich, creamy, and loaded with tender crab meat and melted cheese. Perfectly savory and indulgent, it’s a party-ready appetizer that pairs beautifully with crackers, toasted baguette slices, or crisp veggies for dipping.

Course Appetizer

Cuisine Seafood

Keyword crab appetizer, crab dip, warm crab dip

Prep Time 5

Cook Time 10

Total Time 15

Servings cups

Calories 330kcal

Author Elaine Benoit

Equipment

Ingredients

2 packages cream cheese
1/2 cup mayonnaise
1 teaspoon dijon mustard
2 teaspoons garlic powder
1 teaspoon onion powder
2 teaspoons Worcestershire sauce
1 teaspoon horseradish
2 cans crabmeat (drained)
2 cups sharp cheddar cheese (shredded)
1/4 cup white wine (just enough to get it to the right consistancy)

Instructions

Add cream cheese and mayo in a saucepan, heat on medium/low
2 packages cream cheese, 1/2 cup mayonnaise
Stir until almost melted.
Add mustard, garlic powder, onion powder, horseradish, and Worcestershire sauce. Stir and heat for a few minutes.
1 teaspoon dijon mustard, 2 teaspoons garlic powder, 1 teaspoon onion powder, 2 teaspoons Worcestershire sauce, 1 teaspoon horseradish
Add crabmeat and heat and stir.
2 cans crabmeat
Add cheese and stir until it is melted or close to it.
2 cups sharp cheddar cheese
Add wine to thin and for taste.
1/4 cup white wine
Dip a chip, smile, and enjoy.

Notes

Helpful tips

Don’t worry about fully melting the cream cheese with the mayonnaise at the start—everything will melt together as you continue heating and mixing in the remaining ingredients.
Feel free to experiment with the cheeses. My go-tos are Mexican blend and sharp cheddar for their excellent flavor and melt.
For a fresh pop of color before serving, sprinkle the dip with chopped green onions.
Store any leftovers in an airtight container in the refrigerator for up to two weeks, or freeze them for up to two months.

Nutrition