Crab Dip

Ingredients

8-ounce package cream cheese, room temperature

1/4 cup mayonnaise

1/4 cup sour cream

3 cloves garlic, minced

\¼ cup chopped green onion

1 1/2 teaspoons savory hawaij or curry powder or you can substitute old bay seasoning

1/2 teaspoon salt

2 teaspoons Worcestershire sauce

½ of a lemon, juiced

1 cup freshly shredded cheddar cheese, divided

½ teaspoon hot sauce, or more, to taste

1-pound fresh jumbo lump crab meat

Directions

Preheat oven to 350 degrees F.

Add cream cheese to a mixing bowl and beat until smooth.

Stir in mayo, sour cream, garlic, green onion, Old Bay seasoning, salt, Worcestershire, and lemon juice.

Add ¾ cup cheddar cheese and hot sauce and mix until smooth. Stir in crab meat.

Spread into a 9″ pie dish or similar size baking pan and sprinkle remaining cheddar cheese on top. Bake for about 20 minutes or until the top is golden and bubbly.

Serve warm, with slices of sourdough bread, crackers, tortilla chips or chopped cold veggies.

Leftover crab dip will keep, stored covered in the fridge, for up to 5 days. Rewarm in the microwave.