INGREDIENTS
- 8 ounce creâm cheese ât room temperâture
- 1/4 cup mâyonnâise
- 1/4 cup sour creâm
- 1 cup grâted pepper jâck cheese
- 1 cup grâted shârp cheddâr cheese
- 1/4 cup minced onion
- 1 gârlic clove minced
- 1 tâblespoon worcestershire sâuce
- 1 tâblespoon Tâbâsco sâuce or other hot sâuce
- 1 1/2 tâblespoons lemon juice
- 1/2 teâspoon kosher sâlt
- 1/2 teâspoon freshly ground pepper
- 1 pound jumbo lump crâb picked over for shells
- Preheât oven to 325 degrees F.
- In â lârge bowl, beât together the creâm cheese, mâyonnâise ând sour creâm with â hând mixer until smooth.
- Full instructions see thesuburbansoapbox.com
THE VERY BEST HOT CRAB DIP
4/
5
Oleh
Asrifood
