Ingredients
Scale
- 8 ounces lump crab meat, drained and picked over
- 8 ounces cream cheese, softened (1 block)
- 1/2 cup mayonnaise
- 1 cup Monterey Jack cheese, shredded (divided)
- 1 1/2 teaspoons Old Bay Seasoning
- 1 teaspoon Worcestershire sauce
- 1 clove garlic, minced
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Lightly grease a small baking dish (about 1-quart size) or a small oven-safe skillet.
- Step 2: In a large mixing bowl, beat the softened cream cheese until smooth. Add the mayonnaise, Old Bay Seasoning, Worcestershire sauce, and minced garlic. Mix thoroughly until the base is creamy and well combined.
- Step 3: Gently fold the drained lump crab meat into the cream cheese mixture, taking care not to break up the lumps. Stir in 3/4 cup of the shredded Monterey Jack cheese.
- Step 4: Transfer the entire dip mixture into the prepared baking dish or skillet. Sprinkle the remaining 1/4 cup of cheese over the top of the dip.
- Step 5: Bake for 20 to 25 minutes, or until the dip is hot, bubbly around the edges, and the top cheese is melted and lightly golden brown.
- Step 6: Remove from the oven and allow the dip to cool slightly for 5 minutes before serving hot with tortilla chips, pita bread, or baguette slices.
Notes
- If you have leftovers (a rare occurrence!), store the cooled dip tightly covered in the refrigerator and plan to enjoy it within three days.
- To restore the creamy texture, reheat chilled leftovers gently in the microwave on 50% power, stirring halfway through, or bake covered at 300°F until warmed through.
- For an elevated appetizer spread, serve this hot dip alongside crisp celery sticks, bell pepper strips, and classic buttery Ritz crackers to scoop up the richness.
- Maximize the seafood flavor by adding a quick squeeze of fresh lemon juice to the dip mixture just before baking; this brightness cuts through the heavy cream cheese base.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American