In my opinion, humble though it may be, you just can’t have too many dip recipes in your collection. This is another one of those oldies that we used to make way back when for most any occasion, or no occasion at all really. Any time you need to feed a group of people standing or sitting around picking at food — this is your go-to recipe.
This old reliable recipe for hot baked crab dip uses ingredients that you probably have on hand right now. There’s nothing exotic in there that you can’t find at any grocery store no matter where you live. It takes maybe 10 minutes to mix up and you can adjust the horseradish to suit your tastes. I keep it on the mild side for BeeBop and sometimes stir in a bit extra in a separate dish for me.
Hope you enjoy this little retro revival!
Preheat the oven to 375 degrees.
In a medium bowl combine all ingredients except green onions. Stir until thoroughly mixed.
Turn the mixture into an ovenproof serving dish and bake for 15 minutes or until heated through.
Remove from the oven and sprinkle with chopped green onions.
Serve with your favorite crackers.
Enjoy!
Note: Feel free to increase the amount of horseradish up to 1 tablespoon if your family likes it more spicy. All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.
Hot Baked Crab Dip
Ingredients
Instructions
Notes
- Hot Bacon Cheese Dip from Buns in My Oven
- Hot Artichoke and Spinach Dip from White on Rice Couple
- Hot Reuben Dip from Brown Eyed Baker
- Hot Black Bean Fiesta Dip from Aggie’s Kitchen
- Cheesy Hot Salmon Dip from Noble Pig
- Baked Buffalo Chicken Dip from Food Wishes
What I was up to…
- One year ago: Black Bean and Ham Soup
- Two years ago: Kid-Friendly Halloween Fun
- Three years ago: Vegetable Chili
- Four years ago: White Bean Turkey Chili
This might be a retro recipe but I have yet to serve Hot Crab Dip at a function that it hasn’t been one of the very to go. But then, I do live in Maryland and you know how we are about anything to do with crabs.
It really is delicious, isn’t it! There’s never a drop left when I serve it.
Thank you so much for including crab meat in your recipe. That fake stuff is just that. Fake. My daughter loves it but me? Not so much.
I remember this dip…and I remember it was good. It would warm my tootsies I bet since I am FREEZING! I’ll be there soon (or wishing I could at least).
No fake crab around here! And if I could get it fresh, I’d use that. The canned makes a passable substitute. And…I can’t believe you’re already having SNOW there! Wow. It’s 85 degrees here right now :-) Not that I’d rub it in or anything.
Yum! Perfect appetizer for any upcoming occasion. Thanks for sharing this lovely dish!
You’re welcome, Nicole! If you’ve never tried it, I hope you will. I never met anyone who didn’t like it :-)
Can never go wrong with the classics! Thanks for the reminder of a really good dip-but really so much more than that!
Thanks, Shelby. It’s definitely a classic for sure!
This looks awesome! And I totally agree-you can never have too much dip! I don’t think I’ve ever made crab dip (just devoured other people’s) so I will have to try this!
Another SCORE! Looks dee-lish. Note to self: do not visit Lana’s site when hungry {giggle}. xo
You know me, Kelly. Always trying to tempt somebody with a yummy treat!