Hot Crab Dip (Print Version)

# Ingredients:

01 - 8 ounces cream cheese, softened.
02 - 1/4 cup mayonnaise.
03 - 1/2 cup sour cream.
04 - 1 1/4 cups shredded cheddar cheese, divided.
05 - 1/2 teaspoon ground mustard.
06 - 1 teaspoon lemon juice.
07 - 1 3/4 teaspoons Old Bay seasoning.
08 - 2 teaspoons Worcestershire sauce.
09 - 1 pound fresh lump crab meat.
10 - Hot sauce to taste (optional).

# Instructions:

01 - Heat oven to 375°F.
02 - Using a mixer with paddle attachment, beat cream cheese on medium-high until smooth, about 1 minute.
03 - Add mayonnaise, sour cream, 1 cup cheddar, mustard, lemon juice, Old Bay, Worcestershire and optional hot sauce. Beat until combined.
04 - Gently fold in lump crab meat. Taste and adjust hot sauce if using.
05 - Transfer to a 9-inch baking dish. Top with remaining 1/4 cup cheddar.
06 - Bake for 25 minutes until hot and bubbly around edges. Serve warm.

# Notes:

01 - Can be assembled 2 days ahead and refrigerated.
02 - Can be frozen for up to 3 months.
03 - Use fresh lump crab meat for best results.
04 - Can be made in slow cooker on low for 3-4 hours.

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