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Hot Crab Dip with Cheddar

Source of Recipe


From "Paula Deen's Southern Cooking Bible"



List of Ingredients



• 1 pound crabmeat, picked over to remove bits of shell
  
• 1-1/2 cups shredded sharp Cheddar cheese (6 ounces)
  
• 8 ounces cream cheese, at room temperature
  
• 1/4 cup mayonnaise
  
• 1/4 cup sour cream
  
• 4 scallions, white and light green parts finely chopped, dark green tops reserved
  
• 2 cloves garlic, finely chopped
  
• 2 tsp fresh lemon juice
  
• 1-1/2 tsp Worcestershire sauce
  
• 1 tsp hot sauce, or to taste
  
• 1/2 tsp mustard powder
  
• .
  
• Tortilla chips or crackers, for serving
  






Instructions



1. Preheat oven to 325°F.
   
   
2. In a bowl, stir together the crabmeat, Cheddar, cream cheese, mayonnaise, sour cream, chopped scallions, garlic, lemon juice, Worcestershire sauce, hot sauce, and mustard powder. Scrape the mixture into a wide baking dish -- one that's pretty enough for serving. Bake until the dip is golden and bubbling, 45 to 55 minutes.
   
   
3. Chop the dark green scallion tops and sprinkle over the dip to add a little color. Serve hot, with a bowl of tortilla chips or crackers to use as dippers.
   
   Serves 10 to 12