Hot Crab Dip
Total TimePrep: 10 min. Cook: 3 hours
Makesabout 5 cups
Everyone I've made this for just swoons over how good this is!
This hot "crab" dip was a smash hit. I was asked to share the recipe which I did. I used fat-free half and half for the milk, Herdez 'hot' salsa, and low fat cream cheese. It's good with crackers, pita chips and Fritos. We made it the day before the party, cooking it for 3 hours on low in a 3 qt Crock Pot, cooled it a little and then refrigerated it in the removable crock overnight. The next day we simply replaced the crock in the pot and reheated it on low. To serve I transferred it to a 1 1/2 qt Crock Pot. The remainder was placed in a wide mouth Thermos like container from which I replenished the smaller Crock Pot once. This way guests don't have to dive deep to get at the dip.
This dip was pretty good. I used the ingredients exactly as directed. I think if I were to make this again I would take some of the other reviewers suggestion to add some tiny shrimp. Also, I might add a couple dashes of hot sauce or use hot salsa instead of mild. Everyone enjoyed this dip, but my guest said they like my crab artichoke dip better. I like that the dip came together really quick and easy. I baked it at 350 in a deep dish 9x9 foil pan instead of a crockpot which worked really well and it was heated in 30 minutes.
I made this and put one can of shrimp in it. I loved it. My husband loved it. Would love to make it again and take it to an outing. Good stuff !!!
I've made this recipe four times now and it is always a big hit!! Even tastes great the next day cold or reheated…so easy, it's my go to recipe when I need something easy to throw together!! Love it!!
I made this for a Thanksgiving Day appetizer for the first time several years ago, and what a hit! Everyone loved it so much that it became a regular addition to Thanksgiving at my house. I think that if I decided not to make it, nobody would show! Would love it if there were leftovers, bit there never are.
Pretty good, though was a little to sweet tasting. Needs a little ump. Maybe a bit of hot sauce. Will make again, though, with a bit of a touch up.
I have not made this yet but was wondering if can be made the day ahead, refrigerated, then reheated (how?) at host's home nextday?
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Loved it! The little bit of "heat" from the salsa and green chilies makes it so good!After reading the other reviews, I cut back to 2 pkg. of cream cheese & added 2 cans of tiny shrimp. I used reduced fat cream cheese and it tasted delicious.I liked it just as well, if not better, served cold the next day with some chopped celery to give it some crunch!