Hot Crab Dip


My Mom has been making this dip for as long as I can remember and it is one of my absolute favorites.  Everytime I make this for my friends they just devour it.  

You really can’t go wrong with cream cheese and butter.  But if it makes you feel better, I always use low fat cream cheese and its still insanely savory and delicious.

I really like this dip because it can be made a day in advance, put in the fridge, then baked in the oven when its party time.
Try this dip this holiday season.  Your friends and family will love you for it!

4 tablespoons salted butter
2 cloves garlic, pressed or finely minced
2 -8oz bars cream cheese, softened
4 dashes Worcestershire sauce
6oz can crab meat, drained (I use Bumble Bee)
Serve with Keebler Toasteds Butter crackers

Preheat the oven to 350 degrees.

Over medium low heat, melt the butter in a saute pan.  Add the garlic and cook for about a minute, until the garlic is lightly browned.  Be careful, it can burn very quickly.


Immediately add the cream cheese to the pan.  Stir frequently and use a spoon to help break up the cream cheese.  Cook until the cream cheese is totally melted.



Add in the Worcestershire sauce and crab meat and mix well.


Once the crab meat is fully mixed in, pour the dip into a 9inch baking dish.  If you are making the dip ahead, at this point put the dip in the fridge until you are ready to bake it.


Bake for 25 minutes until the dip is bubbling and the edges are golden brown.

Serve the dip with the crackers and enjoy!


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