Crab Dip

This Crab Dip is one of our favorite appetizers. Bubbling hot on top of a cracker, we all tend to eat a little too much of it! It also tastes good cold (leftover or intentionally). We tend to make it for holidays in the winter-time so I guess that’s why we tend to make it hot. Either way, it’s delicious.

hot crab dip

Besides the great taste, another reason I like this dip is because it’s easy to make and can be put together ahead of time which is a really nice time saver, especially for a holiday meal when I’m making several dishes.

hot crab dip 1

I like to use my mixer for this because it makes the cream cheese nice and smooth. You could mix this by hand, but it will be a little lumpier, although it will still taste good. Throw all the ingredients in the mixer bowl (cream cheese, drained crab meat, ketchup, horseradish, and hot sauce). If you like it extra spicy, add some extra hot sauce and/or horse radish. Mix on low until it is well combined.

hot crab dip 2

Crank up the speed a little bit and whip it until smooth.

hot crab dip 3

Pour into a baking dish and bake at 400 degrees for about 30 minutes, or until nice and bubbly.

hot crab dip 4

I like to serve this with crackers, usually triscuits and ritz. It would probably taste good with tortilla chips and/or vegetables too – celery would probably be yummy with this.

hot crab dip

Crab Dip
Classic crab dip - serve hot or cold.
  • 2 8 oz. packages of cream cheese (I use neufchatel)
  • 2 6.5 oz. cans crab meat
  • ½ cup ketchup
  • 1 Tbsp. horse radish
  • few dashes hot sauce (to taste)
  1. Mix all ingredients on low speed until combined.
  2. Turn up the speed and mix until creamy.
  3. Pour into a baking dish.
  4. Bake at 400 degrees for 30 minutes or until hot and bubbly.
  5. Serve with crackers, chips, or vegetables.