Recipe courtesy of Mission

Warm Mexican Crab Dip

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  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 12 Servings
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18 oz. bag Mission® Tortilla Strips Chips

2 tbsp. Butter

1/2 cup Yellow onion, minced

1 each Jalapeno pepper, minced

8 oz. Cream cheese, softened

1/3 cup Mayonnaise

1/3 cup Sour cream

8 oz. Lump crab meat, canned, drained

1 tsp. Salt

1 tsp. Chili powder

1/4 tsp. Ground cumin

1 tsp. Mexican hot sauce

2 tbsp. Cilantro, chopped

1 cup, divided Cheddar cheese, grated

2 tsp. Fresh lime juice

As needed Vegetable oil


  1. 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!