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Hot Crab Dip

Using Yogurt and Cream Cheese Spread from Franklin Foods
  • 1 7-oz container of Hahn's Heavenly Plain Yogurt and Cream Cheese Spread
  • 1 cup fresh lump-style crabmeat, picked over
  • 1 tablespoon (scant) fresh lemon juice
  • 1-3/4 tsp. minced onion
  • Salt and freshly ground black pepper
  • Crackers or fresh raw vegetables
In a mixing bowl, combine the cream cheese, crabmeat, lemon juice, and onion. Mix with a large fork to combine well. Season with salt and pepper to taste. Transfer to a 2-3 cup ramekin (or any oven-proof container), smoothing the top. (This recipe can be made ahead and refrigerated at this point - for up to 2 days.)

Preheat oven to 350 degrees. Bake the crab dip until pale golden brown on top and heated through, 25 to 30 minutes. Serve hot or warm. Spread on crackers or use raw vegetables for dipping.