This Bake Crab Dip is a real crowd-pleaser. Quick and easy to make and the perfect addition to your next summer party. Serve with some toasted baguettes or your favorite chip; you can’t go wrong when digging into this mouth-watering crab dip.
Preheat over to 425 degrees F. Prep a 9-inch baking pan with light oil or coat with nonstick spray.
In a large bowl, combine cream cheese, mayonnaise and sour cream.
Stir in crab meat, 1/2 cup fontina cheese, pepper jack cheese, shallots, horseradish sauce and Worcestershire; season with salt and pepper, to taste.
Spread mixture into prepared baking dish.
Sprinkle with remaining 1/2 cup fontina cheese.
Bake in preheated oven for 20-25 minutes, until bubbly and golden.
Make sure your cream cheese is at room temperature before making the dip. To prevent the dip from being lumpy, divide the cream cheese into smaller sections on a plate to ensure it is as soft as possible.
This recipe will fit nicely in a 9-inch pie plate or similar-sized casserole dish. I’ve even split it up between two smaller pieces of bakeware; it’s not a bad idea because it cuts down on the waiting line of your guests. Because trust me, they will be lining up for seconds and thirds of this crab dip!
You can make this crab dip ahead of time and keep it covered in the fridge, unbaked until you’re ready to bake and serve. Let it sit on the counter for 15 minutes or so before baking to help knock some of the cold out.