hot ranch crab dip
(2 ratings)
A deliciously rich-tasting crab dip for your favorite gathering. Feel free to use the "low fat" version on the sour cream, mayo and cream cheese. Recipe is from Food Network Magazine.
(2 ratings)
yield
8 serving(s)
prep time
20 Min
cook time
30 Min
method
Bake
Ingredients For hot ranch crab dip
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4 ozcream cheese, room temperature
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1/4 cmayonnaise
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1/4 csour cream
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1/4 cbuttermilk
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1 Tbspall-purpose flour
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2 tspworchestershire sauce
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1 tsphot sauce
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1/4 tspgrated lemon zest
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1 clovegarlic, finely grated
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1/4 cgrated parmesan cheese plus more for sprinkling
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kosher salt
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3scallions, thinly sliced
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2 Tbspfinely chopped chives, plus more for topping
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1 lblump crab meat, picked through
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paprika for topping
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toasted bread or crackers, for dipping
How To Make hot ranch crab dip
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1Preheat the oven to 375 degrees. Combine the cream cheese, mayonnaise, sour cream, buttermilk and flour in a large bowl. Add the worchestershire sauce, hot sauce, lemon zest, garlic, parmesan cheese and 1 teaspoon salt; beat with a mixer on medium-high speed until smooth and creamy; about 2 minutes. Add the scallions, chives, and crabmeat and continue beating until combined (may want to do this part by hand to prevent breaking up the crab meat too much if you prefer it chunky).
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2Transfer the mixture to a shallow 1-quart baking dish; sprinkle with more parmesan and bake until golden and heated through, 25-30 minutes.
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3Top with paprika and more chives; serve with toasted bread or crackers.
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