Whether I’m contributing to the spread at a game day party or selecting a crowd-pleasing appetizer for a dinner with friends, this Hot Crab Dip is a slam dunk every time.
It’s ultra creamy, packs big chunks of sweet, juicy crab, and the kick of spice at the end will have you reaching back into the dish on repeat.
The swap is imperceptible, but it makes me feel better about piling a hearty scoop (or two) onto my plate.
When it comes to dipping choices, this hot crab dip is versatile and eager to please a myriad of taste buds.
- While we frequently enjoy it with potato chips, it would be equally tasty with crackers, veggies, or pita chips.
- Like Cheese Fondue, it comes together in less than an hour and tastes just as fabulous leftover as it does right out of the oven.
- It’s delicious whether you serve it warmed up or at room temperature.
Hot crab dip, you are the ace up my sleeve!
How to Make Hot Crab Dip
With jalapenos, cream cheese, and lump crab meat, this easy crab dip recipe is the perfect mixture of sweet, spicy, and cheesy.
It’s full of rich flavor but healthy swaps keep it light!
- Lump Crab Meat. Crab meat is packed with protein and omega-3 fatty acids, making it a healthy addition to the dip. The tender, sweet meat pairs wonderfully with the cream cheese too.
- Light Cream Cheese. Hot crab dip without cream cheese just wouldn’t be the same! It creates a velvety, rich texture that makes the hot crab dip so addictive.
I made this a Philidelphia cream cheese crab dip, but you can use any brand of cream cheese you prefer.
- Nonfat Greek Yogurt. I swapped part of the cream cheese for nonfat Greek yogurt. This sneaky healthy swap is an easy way to add protein to the dip and lighten it up without negatively impacting the flavor.
- Lemon Juice. For brightness and zip.
- Hot Sauce. The heat that keeps you coming back for more.
- Worcestershire Sauce. The must-have umami flavor.
- Jalapeno. Gives the dip an extra touch of spice without making it a spicy hot crab dip recipe.
- Green Onions. A touch of freshness and onion flavor.
- Extra Sharp Cheddar Cheese. Cheddar gives this dip an extra layer of cheesy goodness.
- Beat the cream cheese, yogurt, and seasonings together. Add the remaining ingredients, reserving some cheese and green onions for sprinkling on top.
- Transfer to a dish and bake the hot crab dip at 350 degrees F for 30 minutes.
- Add the remaining cheese and green onions. Bake 5 to 10 minutes more. ENJOY!
- To Store. Refrigerate leftovers in an airtight storage container for up to 3 days.
- To Reheat. Reheat dip in a baking dish in the oven at 350 degrees F or in the microwave.
This dip also tastes good at room temperature. For a tailgate, try covering it in foil, then reheating it on the grill (be sure to use a grill-safe dish!)
While leftover dip is always tasty with chips or other dippers, it’s also used as a sandwich spread or on top of a burger.
Recommended Tools to Make this Recipe
- Small Oval Baking Dish. My go-to for making and serving dips.
- Rubber Spatula. Great for scraping the dip out of the mixing bowl.
- Measuring Spoons. These double-sided spoons make cleanup easier.
Frequently Asked Questions
Yes, this hot crab dip is gluten free as written. Just make sure to check the labels of all your ingredients to ensure the brands you’re using are gluten free.
I do not recommend using fat free cream cheese for this hot crab dip, as it will not create the same velvety texture or blend smoothly. The dip needs a little fat to come together and taste delicious.
If you prefer a less spicy crab dip, you can reduce or omit the hot sauce or jalapeno. You can start with a little of each, then add more to taste.
Hot Crab Dip
- 8 ounces light cream cheese softened to room temperature (do not use fat free)
- 1/2 cup non-fat plain Greek yogurt
- 1 tablespoon lemon juice
- 2 teaspoons hot sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 8 ounces lump crab meat I used canned
- 1 jalapeno cored and finely chopped
- 3 large chopped green onions (or 4 small) divided
- 1/2 cup shredded extra sharp cheddar cheese divided
- For serving: potato chips
- Preheat the oven to 350 degrees F. Lightly coat a small casserole dish with baking spray.
- In a medium mixing bowl, beat together the cream cheese, Greek yogurt, lemon juice, hot sauce, Worchestershire sauce, garlic powder, and salt. With a spatula, fold in the crab meat, jalapeno, half of the green onions, and 1/4 cup of the cheddar cheese until evenly combined.
- Transfer the dip to the prepared casserole dish and spread in an even layer. Bake until hot and bubbly, about 30 minutes. Sprinkle the remaining cheese and green onions over the top, then return to the oven and bake until the cheese is melted, about 5-10 additional minutes. Serve hot with potato chips for dipping.
- TO STORE: Refrigerate leftovers in an airtight storage container for up to 3 days.
- TO REHEAT: Reheat dip in a baking dish in the oven at 350 degrees F or in the microwave. This dip also tastes good at room temperature. For a tailgate, try covering it in foil, then reheating it on the grill (be sure to use a grill-safe dish!)
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