“Is crab dip suppose to be hot?” my friend asked. I paused and thought to myself if I had ever had hot crab dip before. I am sure that I have, but I could not fully remember. Remember I drink a lot of beer and for this month I have only increased that by also consuming food made with beer. It has been an epic month of beer.
Regardless of whether crab dip is suppose to be hot this beer crab cheese dip recipe did go over well with my friends. I paired it up with some slices of toasted sourdough bread and let my friends scoop away and enjoy the warm, cheesy, beery goodness that I had made. This dip recipe is inspired by the Beeroness’ Hot Crab Beer Cheese Dip.
For this recipe you will need the following ingredients:
8 oz cream cheese
¼ cup sour cream
1 tsp Old Bay seasoning
1 tsp garlic powder
½ tsp chili powder
1 tsp hot pepper sauce
2 tbs cornstarch
2/3 cup IPA beer
1 tbs Worcestershire sauce
½ cup fresh grated Parmesan cheese
1 cup shredded mozzarella
¼ cup green onions (chopped)
8 wt oz crab meat
Probably the hardest part of this recipe is buying all the ingredients. After you have completed that “hefty task” throw into a food processor the cream cheese, sour cream, Old Bay seasoning, garlic powder, chili powder, hot pepper sauce, beer, Worcestershire and both cheeses. Mix until smooth and place in a oven safe pan, because this crab dip is suppose to be hot. And just a side note, I found several crab dip recipes that are served warm. My friend just needs to get out more!
Bake the dip at 350 for 15 minutes uncovered until golden brown. Give the dip a quick stir before serving and top with the green onions to garnish. I recommend serving with sliced up sourdough bread, not that you are going to have trouble getting this dip in to your mouth! It’s tasty!