8ounceslight cream cheesesoftened to room temperature (do not use fat free)
1/2cupnon-fat plain Greek yogurt
8ounceslump crab meatI used canned
1jalapenocored and finely chopped
3large chopped green onions(or 4 small) divided
1/2cupshredded extra sharp cheddar cheesedivided
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!)