This luscious Hot Baked Crab Dip with cream cheese and horseradish is the perfect appetizer for your next dinner party or get-together with friends.
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!
This luscious Hot Baked Crab Dip with cream cheese and horseradish is the perfect appetizer for your next dinner party or get-together with friends. Click To Tweet
How to Make Hot Baked Crab Dip
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!
More Dip Recipes on Never Enough Thyme:
- Turnip Green Dip
- Beer and Three Cheese Dip
- Bleu Cheese Dip
- Spicy White Bean Dip
- Bacon and Blue Cheese Dip
- Sausage Cheese Dip
- Bean Burrito Dip
Hot Dip Recipes from Other Bloggers:
- Hot Bacon Cheese Dip from Buns in My Oven
- Stove Top 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
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Hot Baked Crab Dip
Ingredients
- 8 oz. cream cheese softened
- 6 oz. can crabmeat well drained
- 2 tblsp. grated onion
- 1 tsp. prepared horseradish
- 1 tblsp. milk
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. Worcestershire sauce
- 1 tblsp. chopped green onions for garnish
Instructions
- 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.
Notes
Nutrition
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Lana Stuart is the cook and occasional traveler here at Never Enough Thyme. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
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Kelly says
Another SCORE! Looks dee-lish. Note to self: do not visit Lana's site when hungry {giggle}. xo
Lana Stuart says
You know me, Kelly. Always trying to tempt somebody with a yummy treat!
tara says
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!
Shelby says
Can never go wrong with the classics! Thanks for the reminder of a really good dip-but really so much more than that!
Lana Stuart says
Thanks, Shelby. It's definitely a classic for sure!
Nicole Lindstrom says
Yum! Perfect appetizer for any upcoming occasion. Thanks for sharing this lovely dish!
Lana Stuart says
You're welcome, Nicole! If you've never tried it, I hope you will. I never met anyone who didn't like it :-)
Barbara | Creative Culinary says
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).
Lana Stuart says
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.
basketpam says
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.
Lana Stuart says
It really is delicious, isn't it! There's never a drop left when I serve it.