Bobby's Hot Tomato, Jack and Crab Dip

  • Level: Easy
  • Total: 45 min
  • Prep: 15 min
  • Cook: 30 min
  • Yield: 8 servings
Save Recipe

Ingredients

Nonstick spray

1 (8-ounce) package cream cheese, softened

1 cup (4 ounces) grated pepper Jack cheese

1/2 cup mayonnaise

2 limes, juiced

1 teaspoon hot sauce (recommended: Paula Deen)

1 pound lump crabmeat, well drained and picked clean of shells

1 cup seeded, diced tomatoes (2 medium tomatoes)

1/4 cup chopped green onions (scallions), white and light green parts

1/4 cup chopped fresh basil leaves

2 cloves garlic, finely chopped

1/4 teaspoon salt

1/2 teaspoon crushed black peppercorns

2 avocados

Crackers or crusty bread, for serving

Directions

  1. Preheat the oven to 350 degrees F. Spray a 1-quart baking dish with nonstick spray.
  2. In a large bowl, mix together the cream cheese, pepper Jack, mayonnaise, lime juice, and hot sauce until smooth. Fold in the crabmeat, tomatoes, green onions, basil, garlic, salt, and pepper.
  3. Smooth the mixture into baking dish. Bake until golden and bubbly, about 30 minutes.
  4. Split, pit, peel, and dice the avocados and sprinkle them over the crab dip after it has cooled slightly. Serve warm with crackers or crusty bread.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Hot Crab Dip

Hot Artichoke-Crab Dip

Hot Ranch Crab Dip

Hot Spinach and Crab Dip

Hot Crab and Corn Dip

VELVEETA Hot 'N Cheesy Crab Dip

Restaurant August's BLT: Buster Crab, Lettuce, and Tomato Sandwich

Queso Dip