Crack Crab Dip

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PERFECT dip for a certain playoff season currently going on…

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I’ve been making this dip since before I could cook.  Seriously, it’s so easy.  My mom’s been getting me to make it for her ever since.  The problem is, it’s addictive. This is the easiest way to eat an entire block of cream cheese in one sitting.


  • 1 8oz package Cream Cheese, softened
  • 1/2 cup mayo
  • 1/2 cup sour cream
  • 2 tbsp lemon juice
  • 1 tbsp milk
  • 1 tbsp Worcestershire Sauce (pronounce “Worster sauce”)
  • 1/4 cup Parmesan, grated
  • 1 cup aged Cheddar
  • 1 6oz can Crab
  • 1 clove garlic, minced
  • 1/2 white onion, finely chopped
  • 1 tbsp grainy mustard
  • 2 spring onion, chopped
  • 1/2 tsp paprika
  • 1 tsp cayenne pepper
  • 1/2 tsp salt
  • 1 bag tortilla chips/ french baguette



Heat oven to 350F (176F).

Blend together cream cheese, mayo, sour cream, lemon juice, milk until smooth. Add remaining ingredients, minus the parmesan, and stir gently until evenly combined.  Place in a medium sized, oven proof dish.  I like Pyrex- you can see if it’s cooked through, and my pyrex bowl comes with a lid…

I digress, place in dish, sprinkle parmesan over the top.  Place in oven for 30-40 mins, or until heated through.  Allow to sit for 5-10 min and serve with tortilla chips/baguette. (I garnished with chopped tomatoes, but it’s not a must.)


Wine Pairing: I’d suggest beer, or a buttery Chardonnay, depending on your audience.


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