My husband's cousin married into a family from Maryland, and the first time we visited their Baltimore home for a summer crab feast, his wife pulled this hot crab dip out of the oven as the "starter while we wait for the steamed crabs to finish." I watched her assemble it in under 15 minutes with one bowl, one baking dish, and pantry staples plus a container of fresh-picked lump crab meat from the local seafood market — and I asked for the recipe before we finished eating. The first time I made it back home for my husband, he closed his eyes after the first bite and said "this tastes like vacation," which is the highest compliment any appetizer can earn in our house. Saad calls it "the orange seafood dip" because of the paprika and Old Bay color, and Zainab won't touch it because she's still in her "no seafood except fish sticks" phase.
The reason this hot crab dip works so well is the way each ingredient highlights the natural sweetness of the crab without competing with it. Cream cheese provides the silky base that holds everything together, sour cream and mayonnaise add tangy richness, sharp cheddar brings salty depth, Old Bay seasoning delivers the unmistakable Chesapeake Bay flavor profile, fresh lemon juice and zest cut through the richness, and Worcestershire adds umami complexity. The crab itself should be the star — which is why using high-quality lump crab meat (not imitation, not shredded canned crab) matters more than any other ingredient choice. My mother in Pakistan didn't cook with crab regularly, but her principle about respecting the main ingredient applied universally — she'd say the supporting flavors in any dish should make the hero ingredient taste more like itself, not mask it. Old Bay seasoning, lemon, and a light cream base do exactly that for crab meat.
This recipe serves 8-10 people generously as part of a larger appetizer spread, takes 30 minutes from start to table (10 minutes prep + 20-25 minutes baking), and costs about $22-28 for the whole dish (crab meat is the expensive ingredient, which is the only reason this isn't a weekly recipe). The whole thing can be assembled up to 24 hours ahead and refrigerated, which makes it the kind of make-ahead party appetizer that lets you handle the rest of your hosting prep on the day of without panic. For dinner parties, summer cookouts where you want to elevate beyond chips and salsa, holiday gatherings, anniversary dinners, and any event where you want to make people feel genuinely fancy, this is the recipe that delivers far more impact than the work required to make it. My husband requests this for his birthday dinner every year, which has become our small annual tradition.
A practical note about the crab meat. Use refrigerated jumbo lump or lump crab meat from the seafood section — not the shelf-stable canned crab, not imitation crab, not "crab claw meat" which is darker and stronger-flavored. Jumbo lump is the premium grade (large unbroken pieces from the swim fins), lump is slightly smaller but still high-quality, and both should taste sweet, briny, and fresh — never fishy. A 1-pound container costs $20-30 depending on your area, which is the splurge ingredient that makes this dip worth making. Imitation crab (surimi made from white fish) doesn't deliver the same sweet briny flavor and turns rubbery when baked. Same principle my mother taught me about saffron — the cheap saffron substitute (turmeric or food coloring) produces a different dish entirely, not a budget version of the same dish. Some ingredients can't be substituted without compromising the entire result. Crab is one of them.
Why You'll Love This Recipe
- Tastes like a coastal seafood restaurant — from your own kitchen: The combination of fresh lump crab, Old Bay seasoning, lemon, and cream cheese creates the unmistakable Chesapeake Bay flavor profile that makes you feel like you're dining at a Maryland crab house. Guests genuinely ask if you bought this from a restaurant when they taste it. The flavor outperforms its 30-minute prep time by an enormous margin, which is the appetizer-hosting math that elevates any gathering instantly.
- 30 minutes from start to table — true 30 minutes: Active prep is genuinely 10 minutes (whisking the base, folding in crab, transferring to dish), then 20-25 minutes baking hands-off in the oven. The total time from "I should make a dip" to "guests are reaching for crackers" is 35 minutes including pulling cream cheese out to soften. For dinner parties where you have 5 other dishes to coordinate, the speed-to-impressiveness ratio is unmatched.
- Make-ahead friendly for stress-free hosting: Assemble the entire dish up to 24 hours ahead, cover tightly with plastic wrap, refrigerate, and bake the day of serving. The overnight refrigeration actually improves the flavor as the seasonings penetrate the crab and the cream cheese fully softens around it. For dinner parties, holiday gatherings, and anniversary dinners, this is the make-ahead move that lets you focus on the entrée and dessert without juggling appetizer prep at the last minute.
- Highlights the natural sweetness of crab — never masks it: Unlike many seafood dips that drown the seafood in heavy sauces, this recipe uses just enough cream cheese, cheddar, and seasoning to support the crab's delicate sweet-briny flavor without overpowering it. Every bite has visible chunks of lump crab meat that taste like crab, not like cream cheese with crab somewhere in the background. This is the proper Maryland-style preparation that respects the hero ingredient.
- Endlessly customizable for spice levels, cheese types, and add-ins: Same base recipe accommodates infinite variations — add jalapeños or hot sauce for spice, mix in Gruyère or Monterey Jack for different cheese profiles, fold in fresh corn for sweetness, add lump shrimp for a seafood medley, or incorporate fresh herbs (dill, chives, parsley) for an herby version. My husband prefers the classic with extra Old Bay; my husband's Maryland cousin's wife adds fresh jumbo lump shrimp for special occasions. Same recipe, multiple customizations for different audiences.
Ingredients
- For the Dip:
- 1 lb fresh jumbo lump or lump crab meat (refrigerated, not canned), picked over for shells
- 2 (8 oz) blocks cream cheese, softened to room temperature
- ¾ cup sour cream (full-fat for best texture)
- ½ cup mayonnaise (real mayonnaise — Hellmann's or Duke's)
- 2 cups freshly shredded sharp cheddar cheese (shred from a block — NOT pre-shredded)
- 1 cup shredded Monterey Jack cheese
- 4 green onions, finely sliced (whites and greens, divided)
- 4 cloves garlic, finely minced
- 2 tablespoon Old Bay seasoning (the non-negotiable flavor backbone)
- 2 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- Zest of 2 lemons
- 3 tablespoon fresh lemon juice (about 1 large lemon)
- 1 tablespoon hot sauce (Crystal or Frank's RedHot)
- 1 teaspoon smoked paprika
- 1 teaspoon dried dill
- 1 teaspoon salt (taste first — Old Bay is salty)
- ½ teaspoon freshly cracked black pepper
- ¼ teaspoon cayenne pepper (optional, for adult-only spicier version)
- For Topping:
- 1 cup shredded sharp cheddar cheese (for top layer)
- ½ cup panko breadcrumbs
- 2 tablespoon unsalted butter, melted
- 1 teaspoon Old Bay seasoning (for dusting)
- 2 tablespoon fresh chives, chopped
- 1 tablespoon fresh parsley, chopped
- Lemon wedges for serving
- For Serving:
- Buttery crackers (Ritz, Town House, or water crackers)
- Toasted baguette slices or crostini
- Sturdy tortilla chips (Tostitos Scoops work well)
- Pita chips or pretzel crisps
- Fresh vegetable crudités (cucumber rounds, celery sticks, bell pepper strips, endive leaves)
- Sliced French bread
Directions
- Step 1: Pick the crab meat carefully — this matters. Spread the lump crab meat on a rimmed baking sheet and run your fingers through it gently to find any pieces of shell or cartilage. Even premium crab meat occasionally has small shell fragments that you absolutely don't want a guest to bite into. This 5-minute task is the difference between an elegant appetizer and a memorable bad bite. Keep the lump pieces as intact as possible.
- Step 2: Preheat oven and prep the dish. Preheat your oven to 375°F (190°C). Lightly grease a 9-inch round baking dish, 8×8 square dish, or a shallow 1.5-quart oven-safe ceramic dish with butter or cooking spray. The shape matters less than the depth — too deep and the dip doesn't bake evenly; aim for 1.5-2 inches deep.
- Step 3: Soften the cream cheese fully. Pull both blocks of cream cheese out of the fridge at least 1 hour before making the dip. Cold cream cheese leaves lumps that won't dissolve. If you forgot, unwrap and microwave at 50% power for 30-45 seconds until soft but not melted.
- Step 4: Shred the cheese from a block. Buy a block of sharp cheddar and shred it yourself using a box grater or food processor. Pre-shredded cheese is coated with anti-caking agents (cellulose powder) that prevent smooth melting and create a grainy, separated dip. The 3-minute time investment is the single biggest quality improvement to this recipe.
- Step 5: Mix the cream cheese base. In a large mixing bowl, combine softened cream cheese, sour cream, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, smoked paprika, dried dill, lemon zest, lemon juice, hot sauce, salt, pepper, cayenne (if using), minced health benefits of garlic, and the white parts of the green onions. Whisk vigorously by hand or with an electric mixer until completely smooth — no lumps, fully blended, silky texture.
- Step 6: Fold in the crab carefully — don't break the lumps. Add the lump crab meat, 2 cups of sharp cheddar, and Monterey Jack cheese to the cream cheese mixture. Fold gently with a rubber spatula, lifting and turning rather than stirring vigorously, just until the crab is distributed throughout. Visible chunks of lump crab should remain intact — they're what makes this dip feel special. Over-mixing breaks the crab into shreds and loses the texture.
- Step 7: Transfer to baking dish. Spread the mixture evenly in the prepared baking dish. At this point, the dish can be covered tightly with plastic wrap and refrigerated up to 24 hours, OR baked immediately.
- Step 8: Make the panko-cheese topping. Toss panko breadcrumbs with melted butter in a small bowl until evenly coated. Mix in the remaining 1 cup of shredded sharp cheddar and 1 teaspoon Old Bay seasoning. Sprinkle the topping evenly across the top of the dip.
- Step 9: Bake until golden and bubbly. Bake uncovered at 375°F for 22-28 minutes until the topping is deeply golden brown, the cheese is melted with bubbly spots, and the edges are slightly crispy. If baking from refrigerated (make-ahead), add 10-15 minutes to the bake time and cover with foil for the first 25 minutes.
- Step 10: Rest, garnish, and serve. Remove from the oven and let rest 5 minutes — this allows the dip to set slightly and prevents burned mouths. Garnish with the reserved green onion greens, fresh chives, and chopped parsley. Serve immediately while still warm and bubbly, with crackers, baguette slices, vegetables, and lemon wedges arranged around the dish on a large serving board. The lemon wedges aren't just garnish — encourage guests to squeeze fresh lemon over their portions for extra brightness.
Tips for Success
- Use refrigerated lump crab meat — never canned shelf-stable or imitation. The crab is the hero ingredient of this dip, and the quality of crab meat determines 60% of the final result. Refrigerated jumbo lump or lump crab meat from the seafood section (usually $20-30 per pound) tastes sweet, briny, and fresh with intact chunks. Shelf-stable canned crab is mushy and has a metallic edge. Imitation crab (surimi made from white fish) doesn't deliver the right flavor and turns rubbery when baked. This is one of those recipes where the splurge ingredient is genuinely worth it — don't try to economize here.
- Pick through the crab carefully for shell fragments. Even premium lump crab meat occasionally has small pieces of shell or cartilage that the picking process missed. Spread the crab on a rimmed baking sheet and gently run your fingers through it before adding to the dip. The 5-minute task is the difference between an elegant appetizer and a guest biting into something unpleasant. This single quality-control step shows the care that separates restaurant-quality home cooking from amateur preparation.
- Fold the crab in GENTLY — keep the lumps intact. When you add the crab to the cream cheese mixture, use a rubber spatula and fold by lifting and turning rather than stirring vigorously. The goal is distribution, not incorporation. Visible chunks of lump crab in every scoop are what make this dip feel special — over-mixing breaks them into shreds and loses the texture entirely. If you can't see actual pieces of crab when you serve it, you've over-mixed.
- Don't skip the Old Bay — it's the flavor backbone. Old Bay seasoning is the unmistakable spice blend that gives this dip the authentic Chesapeake Bay flavor profile. The mix of celery salt, paprika, black pepper, bay leaf, cloves, and other spices is what makes crab dip taste like Maryland crab dip rather than generic seafood dip. Don't substitute with regular paprika or "seafood seasoning" generic mixes — Old Bay specifically delivers the right flavor. It's available in any major grocery store spice aisle.
- Use fresh lemon — both zest AND juice — for brightness. The lemon zest provides bright aromatic citrus oil, and the lemon juice cuts through the richness of the cream cheese, mayonnaise, and cheddar. Together, they prevent the dip from tasting flat or one-dimensionally heavy. Bottled lemon juice doesn't have the same brightness because it lacks the volatile aromatic compounds that fresh juice carries. The lemon-and-crab pairing is foundational to Maryland-style crab cookery, and skipping it compromises the entire dish. Serve with lemon wedges so guests can add more on their own portions.
Variations
- Spicy Old Bay-jalapeño version: Add 2 finely diced fresh jalapeños (seeds and ribs removed for less heat, kept in for more) to the cream cheese base. Increase Old Bay to 3 tablespoons. Replace 1 cup of the sharp cheddar with 1 cup of pepper jack. Top with sliced fresh jalapeños before baking. The result is a Chesapeake-meets-Tex-Mex crab dip that delivers serious heat — my husband requests this version when his Maryland cousin visits because they make it spicier together than I would make on my own.
- Seafood medley with shrimp and lobster: Add 8 oz of cooked chopped shrimp and 4 oz of cooked chopped lobster meat to the crab. The result is a luxurious multi-seafood dip that's appropriate for very special occasions (anniversaries, milestone birthdays, New Year's Eve). The cost goes up significantly — about $50-60 total — but the impact is genuinely showstopping. This is the version my husband's Maryland cousin's wife makes for major family gatherings.
- Pakistani-American spiced crab version: Replace the Old Bay with 1 tablespoon garam masala + 1 teaspoon ground cumin + 1 teaspoon ground coriander + ½ teaspoon Kashmiri red chili powder. Add 1 tablespoon ginger benefits-garlic paste with the minced garlic. Replace green onions and parsley with fresh cilantro and chopped mint. Top with extra cilantro before baking. Serve with naan and paratha alongside crackers. The result is a Pakistani-American interpretation of crab dip — closer to a spiced seafood-and-cheese hybrid that bridges the Chesapeake tradition with the spice-forward cooking I grew up watching my mother in Pakistan do. My husband requests this when his Pakistani-American cousins visit.
- Herby fresh corn and crab version: Fold in 1.5 cups of fresh corn kernels (cut off 2 ears in summer) or thawed frozen corn. Add 3 tablespoons of chopped fresh dill, 2 tablespoons of fresh chives, and 2 tablespoons of fresh parsley. The result is a brighter, more summery version that emphasizes the herbal-floral side of the crab's flavor profile. Perfect for summer cookouts and outdoor dinner parties when corn is in season at the farmer's market.
- Cold crab dip version (no baking): Skip the baking step entirely. Mix all the dip ingredients together as written, transfer to a serving bowl, cover, and refrigerate 2-4 hours to let the flavors meld. Garnish with fresh herbs, sliced green onions, and lemon zest just before serving. The result is a chilled, dippable version perfect for warm-weather entertaining when you don't want to turn on the oven. Slightly less luxurious than the baked version but still excellent — and the make-ahead potential is even better since the entire dip can sit refrigerated for 24 hours before serving.
Serving and Storage
How to Serve
Serve hot directly from the baking dish — the dip's appeal is at peak when the cheese is still gooey and the crab pieces are warm. Surround with a variety of dippers: buttery crackers (Ritz, Town House, water crackers — the classic pairing), toasted baguette slices and crostini (the elegant option), sturdy tortilla chips (Tostitos Scoops are perfect because they catch chunks of crab), pita chips and pretzel crisps (for salty contrast), endive leaves (the most elegant individual-portion option for dinner parties), and fresh vegetable crudités like cucumber rounds, celery sticks, and bell pepper strips for health-conscious guests. Set out lemon wedges for guests to squeeze fresh juice over their portions. For full meal applications: spoon over baked potatoes for a luxurious dinner, use as a topping for grilled fish or chicken, fold into hot cooked pasta for a crab-pasta hybrid, stuff into mushroom caps for crab-stuffed mushrooms, layer onto toasted English muffins with a poached egg for a fancy brunch, or use as a filling for crab quesadillas. For drinks: dry white wine (Sauvignon Blanc or Pinot Grigio), light beer, sparkling water with lime, prosecco for celebrations, or iced tea. For our household specifically: sparkling water with lemon, since we don't drink alcohol — and it pairs surprisingly well with the rich crab flavor.
How to Store
Store leftover dip in an airtight container in the fridge for up to 3 days. To reheat the full dish, cover with foil and warm in a 325°F oven for 15-20 minutes until heated through, then uncover for the last 5 minutes to re-crisp the topping. For individual portions, microwave at 60% power for 1-2 minutes (stirring halfway through). The texture after reheating is nearly identical to fresh-baked. Don't freeze the dip — dairy-based cheese mixtures separate and become grainy when thawed, and crab meat develops an unpleasant texture after freezing-then-thawing. The combination of compromised dairy and compromised crab makes frozen crab dip a poor leftover. For meal-prep applications, leftover dip transforms into multiple meals: a luxurious topping for baked potatoes, a filling for crab-stuffed mushrooms, a sandwich spread for crab melts on toasted sourdough, a sauce for hot pasta with peas, a stuffing for crab-stuffed avocados, or a topping for grilled white fish (cod, halibut, sea bass) for an instant restaurant-quality dinner. One pan of dip easily transforms into 3-4 elegant meal applications.
Related Recipes You Might Like
If you loved this hot crab dip, here are more party-perfect, seafood-adjacent, and elegant-but-easy recipes from the site that pair beautifully with dinner parties and special-occasion entertaining:
- 35 Easy Dip Recipes — more dip inspiration for any gathering
- Caprese Skewers 10-Minute Appetizer — fresh contrast for the appetizer spread
- Watermelon Feta Skewers — refreshing summer party pairing
- 15 Best Burger Toppings — main course pairing for cookout entertaining
- Best Memorial Day Pasta Salad — perfect side for summer party spreads
Frequently Asked Questions
Can I use canned crab meat instead of fresh refrigerated crab?
Refrigerated lump crab meat from the seafood section is significantly better than canned shelf-stable crab — and it makes a real difference in this dip. Shelf-stable canned crab has a softer texture and slightly metallic flavor that compromises the entire dish. If you absolutely must use canned crab, choose the best quality you can find (preferably labeled "jumbo lump" or "lump"), drain thoroughly, and pick through carefully for shells. Adjust seasoning by reducing salt slightly (canned crab is saltier) and adding an extra tablespoon of fresh lemon juice to brighten the flavor. NEVER use imitation crab (surimi made from white fish) — it doesn't deliver the right sweet-briny flavor and turns rubbery when baked. The splurge on refrigerated lump crab ($20-30 per pound) is worth it for a special occasion appetizer.
Can I make this dip ahead of time?
Yes — and you absolutely should for the best flavor. Assemble the entire dish (up through the panko-cheese topping) up to 24 hours ahead of serving, cover tightly with plastic wrap or foil, and refrigerate. The overnight refrigeration actually IMPROVES the flavor as the Old Bay and seasonings penetrate the crab and the cream cheese fully softens around the lumps. When ready to bake, remove from the fridge 30 minutes before baking to take the chill off, then bake covered with foil for 25 minutes at 375°F and uncovered for 15-20 more minutes until golden and bubbly. This is the make-ahead party-hosting move that lets you focus on entrée and dessert prep on the day of.
Can I freeze hot crab dip?
No — freezing is strongly not recommended for this dip. Two problems compound to make frozen crab dip a poor leftover. First, dairy-based cheese mixtures (cream cheese, sour cream, mayonnaise, cheddar) separate and become grainy when thawed, losing the silky texture entirely. Second, crab meat develops an unpleasant rubbery-mealy texture after freezing-then-thawing, which is why crab is typically sold either fresh or pasteurized refrigerated, not frozen. Combined, these two problems mean thawed crab dip will be noticeably worse than fresh in both texture and flavor. For longer storage, the fridge holds the dip for 3 days. For meal prep, leftover dip transforms into multiple meals (crab melts, stuffed mushrooms, pasta toppings) without ever needing to freeze.
What are the best dippers for crab dip?
The classic Maryland-style pairing is buttery crackers — Ritz crackers and Town House crackers are the traditional choices because their slight sweetness complements the crab beautifully. Water crackers work for a more neutral, refined option. Toasted baguette slices and crostini are the elegant dinner-party option that scoops well and stays sturdy. Sturdy tortilla chips like Tostitos Scoops are good casual party dippers because they catch chunks of crab. Pita chips and pretzel crisps provide salty contrast. For an upscale option, endive leaves serve as natural individual scoops perfect for plated appetizer presentations. For health-conscious or low-carb guests, fresh cucumber rounds, celery sticks, bell pepper strips, and endive leaves all work beautifully. Set out lemon wedges so guests can squeeze fresh lemon over individual portions for extra brightness.
How can I make this dip spicier for adult guests?
Several layered approaches work. First, increase the Old Bay seasoning from 2 to 3 tablespoons (Old Bay itself has gentle heat). Second, add 1 teaspoon of cayenne pepper to the seasoning mix. Third, add 1-2 finely diced fresh jalapeños (seeds and ribs kept in) to the cream cheese base. Fourth, increase the hot sauce to 2-3 tablespoons. Fifth, replace half the sharp cheddar with pepper jack cheese. Sixth, top with sliced fresh jalapeños and a drizzle of hot honey before serving. For mixed-heat-tolerance gatherings, make the base dip mild and offer hot sauces, sliced jalapeños, and Old Bay on the side so adults can customize their own portions. Crab pairs beautifully with heat — the sweet-briny flavor balances the capsaicin in a way that makes spicy crab dishes feel more elegant than spicy meat dishes.
What if I want to serve this cold instead of baked?
Cold crab dip works beautifully — just skip the baking step entirely. Mix all the dip ingredients together as written, transfer to a serving bowl (not a baking dish), cover with plastic wrap, and refrigerate at least 2 hours (ideally 4-6 hours) for the flavors to fully meld and the cream cheese to firm up slightly. Garnish with fresh herbs, sliced green onions, lemon zest, and a sprinkle of Old Bay just before serving. The result is a chilled dippable version perfect for warm-weather entertaining when you don't want to turn on the oven. Serve with the same crackers, vegetables, and bread. The cold version holds in the fridge for up to 3 days (which is longer than the baked version), making it the better make-ahead choice for very long-lead-time party planning. Slightly less luxurious than the baked version but still excellent.
This hot crab dip earned its place in our regular rotation because my husband's Maryland cousin's wife taught me how to make it properly the summer we visited their Baltimore home for a crab feast. Real-world Maryland family kitchen instruction is the highest credential any seafood recipe can earn — and three years later, this dip appears at every dinner party and my husband's birthday celebration without exception.
The make-ahead nature makes this especially valuable for actual party hosting. Assembling the day before for a Saturday dinner party means you can focus on the entrée and dessert on the day of, which is the kind of timing that lets you greet your guests at the door without flour on your shirt or panic in your face — the actual measure of whether a recipe belongs in your party-hosting playbook.
Beyond dinner-party appetizer duty, this dip transforms into multiple elegant meals through the week — crab melts on toasted sourdough, stuffed mushroom caps for the next gathering, a luxurious pasta sauce with peas, a topping for grilled white fish, a filling for crab-stuffed avocados. One pan of dip transforms into 3-4 restaurant-quality meal applications, which is the recipe math I optimize for in our kitchen.
The Pakistani-American garam masala variation deserves special mention because it bridges two culinary worlds in a way that genuinely works — Chesapeake Bay crab meets the spice-forward cooking my mother in Pakistan would recognize, just executed with completely different aromatics. Same lump crab, completely different soul, both versions earn their place at our table for different audiences and different occasions.
Hot Crab Dip Recipe (Creamy, Cheesy, Old Bay Crowd-Favorite)
Ingredients
- 8 ounces cream cheese softened to room temperature
- ½ cup mayonnaise full-fat works best
- 1 cup sharp cheddar cheese shredded
- 1 pound lump crab meat fresh, picked over for shells
- 2 teaspoons Old Bay seasoning adjust to taste
- 1 teaspoon paprika plus more for garnish
- ¼ teaspoon cayenne pepper optional, for heat
- salt and black pepper to taste seasoning
- 2 tablespoons fresh parsley chopped, for garnish
Instructions
- Preheat your oven to 350°F. In a large mixing bowl, combine the softened cream cheese and mayonnaise, stirring until smooth and well blended.
- Fold in the shredded cheddar cheese, Old Bay seasoning, paprika, and cayenne pepper if using. Mix gently but thoroughly until all ingredients are evenly distributed.
- Carefully fold in the lump crab meat, being gentle to keep the pieces intact and avoid breaking them up. Taste and adjust seasoning with salt and black pepper as needed.
- Transfer the mixture to a baking dish and smooth the top. Sprinkle with additional paprika and chopped fresh parsley for garnish.
- Bake for 20 to 25 minutes until the dip is heated through and the top is lightly golden and bubbly around the edges. Do not overbake or the dip will become dry.
- Remove from the oven and let cool for 2 minutes. Serve warm with crackers, toasted bread, or vegetable crudites. The dip will thicken slightly as it cools.
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