Hot Crab Dip

A hot crab dip that would make a mermaid jump for joy! Fresh chives, dill, and lemon add a nice natural kick to this dip. Healthy and light it makes a perfect appetizer for any occasion.



  • 2 teaspoons Extra Virgin Olive Oil
  • 2 Tablespoons green onions, minced
  • 1 (8 ounce) package cream cheese, room temperature
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1/3 cup parmesan cheese
  • 2 Tablespoons fresh chives, minced
  • 1 Tablespoon fresh dill, minced
  • 2 Tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1 pound shelled lump crab meat
  • 1/3 cup parmesan cheese to sprinkle on top
  • Serve with baguette slices or crackers



Preheat oven to 425 degrees.

Spray a 9×9 inch baking pan with cooking spray and set aside.

In a small pan add olive oil and green onions.Sauté over medium-high heat until the onions are softened and then remove them from the heat.

Beat together green onions, cream cheese, mayonnaise, sour cream, 1/3 cup parmesan cheese, chives, dill, lemon juice, and salt until well combined and creamy. Fold in crab meat.

Spread crab mixture evenly into prepared baking dish and sprinkle with remaining 1/3 cup parmesan cheese.

Bake for 20-30 minutes until lightly brown and cheese is melted on top.

Serve with baguette or crackers and enjoy.

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