Description
Another beauty from Sally’s Baking Addiction! We have regular get togethers lately that are appy focused for ease of prep/potlucking and, of course, appetizers perfectly align with cocktails and catching up. This was a hit!! – served with baguette slices and hearty crackers (carrots, cucumbers and celery go really well too!) – enjoy!
Ingredients
1 package (250 g) cream cheese, room temperature
1/4 c. (60 g) mayonnaise AND 1/2 c. (120 g) sour cream
1 1/4 c. (155 g) grated old cheddar + extra for topping before baking
1/2 t. ground mustard AND 1 t. lemon juice
2 t. EACH Old Bay seasoning AND Worcestershire sauce
1 lb. fresh lump crab meat – fresh is necessary and also why the dip is so good!!
dashes of hot sauce (Tabasco) to taste – optional
baguette slices, crackers, vegetables, sturdy chips for serving
Instructions
Preheat the oven to 375 and lightly grease a 9 x 9 casserole dish (or equivalent). Using your electric mixer, beat the cream cheese on medium speed for about a minute until smooth. Add the mayonnaise, sour cream, cheddar, ground mustard, lemon juice, Old Bay, Worcestershire sauce and hot sauce (if using). Beat until combined, then use a spatula to gently fold in the crab meat. Now is a good time to taste for your hot sauce levels.
Scrape all into your prepared casserole, sprinkle with some extra cheese and bake for about 30 minutes until it’s hot all the way through and bubbling around the edges. Serve warm!