This warm, cheesy dip is all about the crab, with lump meat folded gently into a rich base of cream cheese, sour cream, and mayonnaise so every bite stays creamy and full of texture. A hit of Old Bay, garlic powder, onion powder, and a touch of hot sauce and lemon juice keeps the flavor bright and briny without overpowering the seafood. Sharp cheddar gets layered in and scattered over the top before baking, so it melts into golden, bubbling edges you'll want to scrape every last bit of. A few minutes under the broiler-level heat of the oven is all it takes to turn simple pantry staples into something that feels like a party spread. Finish it with a scatter of fresh scallions for color and a little bite, then dig in with your favorite dippers on the side. It's an easy, crowd-pleasing appetizer that fits neatly into a gluten free spread.
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Learn more →8 servings
Preheat the oven to 350°F (175°C). Lightly grease an 8-inch baking dish and set aside.
In a medium mixing bowl, beat the softened cream cheese with a hand mixer or rubber spatula until smooth and lump-free. Add the sour cream, mayonnaise, lemon juice, Worcestershire sauce, Old Bay, garlic powder, onion powder, and hot sauce, and stir until fully combined.
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