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Creamy Hot Corn and Crab Dip

Close-up of a bubbling, golden-brown baked Hot Corn and Crab Dip in a white casserole dish.
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A rich, cheesy, and warm dip featuring sweet corn and lump crab meat, perfect for serving at parties.

Ingredients

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  • 8 ounces cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded sharp cheddar cheese
  • 1 (10 ounce) package frozen corn, thawed
  • 1 (6 ounce) can real crab meat, drained and flaked
  • 1/4 cup finely chopped green onion
  • 1 teaspoon Old Bay seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8-inch pie dish or small baking dish.
  2. In a large bowl, beat the softened cream cheese until smooth.
  3. Mix in the mayonnaise and sour cream until fully combined.
  4. Stir in the Monterey Jack cheese, cheddar cheese, thawed corn, flaked crab meat, green onion, Old Bay seasoning, garlic powder, and black pepper. Mix until all ingredients are evenly distributed.
  5. Spread the mixture evenly into the prepared baking dish.
  6. Bake for 20 to 25 minutes, or until the dip is heated through and the top is lightly golden brown.
  7. Let the dip cool for 5 minutes before serving hot with crackers or bread.

Notes

  • For a richer flavor, use smoked paprika instead of black pepper.
  • You can prepare the dip mixture up to 24 hours ahead of time; cover and refrigerate, then add 5 to 10 minutes to the baking time.
  • Serve with sturdy crackers, tortilla chips, or toasted baguette slices for dipping.

Nutrition

Find it online: https://spoonswirl.com/hot-corn-and-crab-dip-recipe/