Ingredients:

  • 1 block (8 oz) fully softened cream cheese
  • 1/2 cup full-fat mayonnaise
  • 1/4 cup sour cream or plain Greek yogurt
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon Old Bay Seasoning
  • 1/2 teaspoon garlic powder
  • 1 teaspoon Dijon mustard
  • Salt and fresh black pepper to taste
  • 1 lb lump crab meat, drained and picked over
  • 1/2 cup shredded Monterey Jack or Cheddar cheese
  • 2 tablespoons fresh chives, thinly sliced (optional)

Instructions:

  1. Preheat the oven to 375°F (190°C). Lightly grease an 8-inch shallow baking dish or oven-safe skillet.
  2. In a large mixing bowl, combine the softened cream cheese, mayonnaise, and sour cream. Beat or stir until the mixture is completely smooth with no cream cheese lumps.
  3. Add the lemon juice, Worcestershire sauce, Old Bay seasoning, garlic powder, Dijon mustard, salt, and pepper to the base mixture. Stir thoroughly to ensure all seasonings are evenly distributed.
  4. Gently fold the lump crab meat into the seasoned base using a rubber spatula. Use minimal stirring motions to avoid breaking up the large lumps of crab.
  5. Transfer the entire dip mixture to the prepared baking dish, spreading it into an even layer. Sprinkle the shredded cheese evenly over the top surface.
  6. Bake for 20 to 25 minutes, or until the edges are actively bubbling and the cheese topping is melted and lightly golden brown.
  7. Remove the dip from the oven and allow it to rest for 5 minutes. Garnish with fresh chives (if using) before serving hot with preferred dippers.