NEW ORLEANS – If you like it hot, then this game day dip is for you. Creole seasoning, hot sauce, and crab – Test Kitchen Taylor says this dip with spice up your life!
Louisiana Hot Crab Dip
½ pound jumbo lump crabmeat (2 cans)
8 ounces cream cheese
½ cup mayonnaise
¾ cup grated Parmesan cheese
4 tablespoons minced green onions
2 large garlic cloves, minced
2 teaspoons Worcestershire sauce
2 teaspoons fresh lemon juice
1 teaspoon Creole seasoning
1 teaspoon hot sauce
Preheat oven to 350°. Combine the first 10 ingredients in a medium bowl and stir. Transfer mixture into a 2-qt. baking dish. Bake for 35 to 40 minutes or until bubbly and lightly browned. Serve with toasted crackers.
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