Hot Crab Jalapeño Popper Dip
Hot Crab Jalapeño Popper Dip
Hot Crab Jalapeño Popper Dip
Hot Crab Jalapeño Popper Dip

Hot Crab Jalapeño Popper Dip

David Venable

A hot dip stands out from the crowd at potlucks and other gatherings. Cream cheese and bacon make this one particularly irresistible!

Ingredients

  • 8 oz cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/2 tsp garlic powder
  • 1-1/2 tsp Worcestershire sauce
  • 1 cup cheddar cheese, shredded
  • 1/4–1/2 cup pickled jalapeños, roughly chopped
  • 2 tsp whole grain mustard
  • 1/4 cup + 2 Tbsp scallions, divided
  • 1 lb lump crab meat
  • 1/2 cup butter crackers, crushed
  • 3 strips thick-cut bacon, cooked and chopped
  • Tortilla chips and/or crusty bread, for serving

Directions

Preheat oven to 350°F.
Combine the cream cheese, mayonnaise, garlic powder, Worcestershire sauce, cheddar cheese, jalapeños, mustard, and 1/4 cup of the scallions in a large mixing bowl. Stir well.
Add the crab meat to the cream cheese mixture and gently combine, being careful not to break up the crab.
Pour the dip into a shallow, 1–2 qt oven-safe baking dish. Sprinkle the crushed crackers and bacon on top.
Cover the baking dish with foil and bake the dip for 15 minutes. Remove the aluminum foil and continue baking for 5–10 minutes, until the dip is golden brown and the edges are bubbly. Let stand for 5 minutes.
Sprinkle the remaining 2 Tbsp scallions over the dip, and serve with tortilla chips and/or crusty bread.

Cook's Notes

To make this dip ahead, refrigerate it after pouring into the baking dish. When you're ready to serve, add the crackers and bacon and proceed with the cooking directions, increasing the cook time by 10 minutes.

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