Hot Cream Cheese Crab Dip Recipe

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I like to keep these ingredients on hand as a last-minute snack for unexpected company. Sometimes I double the horseradish for a little extra kick. —Mary Williams, Lancaster, California
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:12 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 12 servings


  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup shredded Monterey Jack cheese
  • 2 tablespoons milk
  • 1/2 teaspoon prepared horseradish
  • 1/4 teaspoon salt
  • 1/4 teaspoon dill weed
  • Dash pepper
  • 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
  • 1/4 cup sliced green onions
  • Additional dill weed or snipped fresh dill, optional
  • Assorted crackers or sliced French bread

Nutritional Facts

1 serving (2 tablespoons) equals 91 calories, 8 g fat (5 g saturated fat), 36 mg cholesterol, 167 mg sodium, 1 g carbohydrate, trace fiber, 5 g protein.


  1. In a bowl, combine cream cheese, Monterey Jack cheese, milk, horseradish, salt, dill and pepper. Stir in crab and onions. Spread evenly into an ungreased 9-in. pie plate. If desired, sprinkle with additional dill in the shape of a Christmas tree.
  2. Bake, uncovered, at 375° for 15 minutes. Serve with crackers or bread. Yield: 12 servings.
Originally published as Hot Crab Dip in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p26

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