Chilled Crab Dip
"Hot crab dips don't stay yummy for long. This chilled dip tastes better longer. Put it over ice and it'll stay cold for hours." —David
Tip: If you prefer to serve this dip hot, add 1 cup of shredded Colby Jack cheese to the ingredients and spoon the mixture into a 9" x 13" baking dish. Sprinkle 4 ounces of crushed butter crackers on top and bake at 350°F for 25–30 minutes.
- 1 (8-oz) package cream cheese, softened
- 3/4 cup sour cream
- 3/4 cup mayonnaise
- 1/2 tsp garlic powder
- 3 Tbsp lemon juice
- 1/2 tsp hot sauce
- 1 jalapeño, seeded and finely chopped
- 1/3 cup red bell pepper, finely chopped
- 1/3 cup parsley, finely chopped
- 4 green onions, thinly sliced
- 12 oz crabmeat, drained and flaked
Adapted from qvc.co
Place the cream cheese in the bowl of a stand mixer and fit the mixer with a paddle attachment. Mix until creamy and add the sour cream, mayonnaise, garlic powder, lemon juice, hot sauce, jalapeño, red pepper, parsley, and green onions. Mix until combined. Remove the bowl from the stand mixer and gently fold in the crab. Serve (or refrigerate for up to 2 days).