Seed Oil Free Dairy Free Hot Crab Dip
Total time35 min
Prep time10 min
Cook time25 min
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Learn more →Ingredients
8 servings
- 8 oz dairy free cream cheese, softened
- ½ cup dairy free sour cream
- 2 tbsp vegan mayonnaise
- 1 tbsp lemon juice
- 1 tsp worcestershire sauce
- 1 tsp old bay seasoning
- ½ tsp garlic powder
- ¼ tsp hot sauce
- ¼ tsp black pepper
- ¼ tsp salt
- 16 oz lump crab meat, drained and picked over for shells
- 3 scallions, thinly sliced
- ¼ cup dairy free shredded cheese
For serving
- 1 tbsp fresh parsley, chopped (optional)
- crackers or sliced baguette, for serving (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
In a medium mixing bowl, beat the softened dairy free cream cheese with a hand mixer or rubber spatula until smooth and lump-free. Add the dairy free sour cream, vegan mayonnaise, lemon juice, Worcestershire sauce, Old Bay seasoning, garlic powder, hot sauce, salt, and black pepper, and stir until fully combined.
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