This warm, creamy dip leans on softened cream cheese, sour cream, and a lump crab meat that's carefully picked over for shells, so every scoop is loaded with real seafood flavor. A hit of Old Bay, garlic powder, and fresh lemon juice keeps things bright, while a fold of sharp cheddar melts into the mixture and forms a golden, bubbling top once it's baked. The crab stays in big, tender pieces since it's folded in gently rather than overworked, giving the finished dip a nice contrast of creamy base and chunky seafood. Scattered fresh chives add a pop of color and a little sharpness right before serving. It's rich, savory, and easy to portion out warm straight from the baking dish, making it a reliable pick for a gluten free spread at your next gathering.
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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, vegan mayonnaise, Worcestershire sauce, lemon juice, Old Bay seasoning, garlic powder, hot sauce (if using), salt, and black pepper, and stir until fully combined.
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