This hot crab dip recipe is creamy, cheesy and flavorful, it's also a super easy appetizer to whip together for parties, and sure to be a crowd favorite!
Combine the cream cheese, sour cream, cheddar cheese, Old Bay seasoning, garlic powder, Worcestershire sauce, lemon juice and hot sauce in a large bowl.
Once smooth and creamy, gently fold in the lump crab meat.
Place the dip in an oven-safe baking dish.
Bake for 25-30 minutes.
Top with diced green onions and serve with toasted baguette slices, crackers or vegetables.
Notes
Crab meat: While I recommend using fresh lump crab meat whenever possible, imitation crab meat can be used in place of the lump crab. The dip will have less crab flavor, but this is a more affordable way to prepare this dip.
Baking dish: I've made this dip in several different dishes. An 8" x 8" square casserole dish will fit the dip nicely, as will an 8" cast iron skillet.
Make-Ahead: To make this dish ahead of time, combine all of the ingredients, then transfer to an oven-safe baking dish. Cover and place in the refrigerator for up to 48 hours. When ready to bake, preheat the oven and bake according to the recipe instructions.
Nutrition: The nutritional information provided is only for the crab dip and does not include the serving options.