Recipe courtesy of Mission
Recipe courtesy of Mission
Watch how to make this recipe.
Warm Mexican Crab Dip
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- Total: 35 min
- Prep: 15 min
- Cook: 20 min
- Yield: 12 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 428
- Total Fat
- 30 g
- Saturated Fat
- 10 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 10 g
- Cholesterol
- 61 mg
- Sodium
- 436 mg
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
- Yield: 12 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 428
- Total Fat
- 30 g
- Saturated Fat
- 10 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 10 g
- Cholesterol
- 61 mg
- Sodium
- 436 mg
Ingredients
Directions
- 1. Pre-heat oven to 350°F. Lightly oil a shallow 1½ quart casserole dish. 2. In a medium skillet over low heat, melt the butter. Add the onion and jalapeno and saute for 5 minutes, stirring often. Remove from heat and set aside. 3. In a separate bowl, using an electric mixer, place the cream cheese, mayonnaise, and sour cream and blend together until smooth. Using a spatula, fold in the crab meat, salt, chili powder, cumin, hot sauce, cilantro, lime juice and ½ cup of cheddar cheese. Fold in the onions and jalapeno. 4. Transfer the dip to the prepared baking dish. Sprinkle with the remaining ½ cup cheddar cheese and bake uncovered for 20-25 minutes until heated through and bubbly. Top with cilantro and serve warm with tortilla chips.
Cook’s Note
Use as a filling for enchiladas, or as a filling on a build your own taco bar!
