Hot Ranch Crab Dip
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 188
- Total Fat
- 14
- Saturated Fat
- 5
- Carbohydrates
- 3
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 13
- Cholesterol
- 81
- Sodium
- 525
- Total: 50 min
- Inactive: 25 min
- Cook: 25 min
Ingredients
4 ounces cream cheese, at room temperature
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup buttermilk
1 tablespoon all-purpose flour
2 teaspoons Worcestershire sauce
1 teaspoon hot sauce
1/4 teaspoon grated lemon zest
1 clove garlic, finely grated
1/4 cup grated parmesan cheese, plus more for sprinkling
Kosher salt
3 scallions, thinly sliced
2 tablespoons chopped fresh chives, plus more for topping
1 pound lump crabmeat, picked through
Paprika, for topping
Toasted bread or crackers, for dipping
Directions
- Preheat the oven to 375 degrees F. Combine the cream cheese, mayonnaise, sour cream, buttermilk and flour in a large bowl. Add the Worcestershire sauce, hot sauce, lemon zest, garlic, parmesan 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.
- Transfer the mixture to a shallow 1-quart baking dish; sprinkle with more parmesan and bake until lightly golden and heated through, 25 to 30 minutes. Top with paprika and more chives. Serve with bread or crackers.