Hot Seafood Dip (Print Version)
# Ingredients:
→ For the Dip
01 -
8 oz cream cheese, softened
02 -
1/2 cup sour cream
03 -
2 garlic cloves, minced
04 -
1 teaspoon Old Bay seasoning or Cajun seasoning
05 -
Salt and black pepper to taste
06 -
1/2 teaspoon hot sauce (optional)
07 -
1 cup cooked shrimp, chopped
08 -
1 cup lump crab meat, drained
09 -
1 cup shredded mozzarella cheese, divided
10 -
1/2 cup grated Parmesan cheese
11 -
2 green onions or chives, chopped, divided
→ For Serving
12 -
Toasted baguette slices, crackers, or tortilla chips
# Instructions:
01 -
In a large bowl, combine the softened cream cheese, sour cream, minced garlic, Old Bay seasoning, salt, pepper, and hot sauce if you're using it. Mix everything together until smooth and well combined.
02 -
Gently fold in the chopped shrimp, crab meat, half of the mozzarella cheese, all of the Parmesan cheese, and half of the chopped green onions or chives. Be careful not to break up the crab too much - you want to keep some nice chunks in there.
03 -
Spread the mixture into an oven-safe baking dish. Sprinkle the remaining mozzarella cheese evenly over the top.
04 -
Bake at 375 degrees for 20 to 25 minutes until the dip is hot all the way through, bubbly around the edges, and the cheese on top is melted and starting to turn golden.
05 -
If you want a really golden, crispy top, turn on the broiler and broil for 1 to 2 minutes. Watch it closely so it doesn't burn.
06 -
Take the dip out of the oven and sprinkle the remaining green onions or chives on top. Serve hot with toasted baguette slices, crackers, or tortilla chips for dipping.
# Notes:
01 -
This dip is best served warm right out of the oven.
02 -
You can prep the dip ahead of time and refrigerate it before baking. Just add a few extra minutes to the baking time if it's cold from the fridge.
03 -
Leftover dip can be stored in the fridge for up to 2 days and reheated in the oven or microwave.
04 -
Make sure to use lump crab meat for the best texture - don't use imitation crab.