16ounces (2 packages)cream cheeseat room temperature
1cupmayonnaise
1teaspoongarlic powder
1teaspoon Old Bay seasoning
1/2teaspooncayenne pepper
1cuplump crab meat2 6-ounces cans (drained) of white crab meat can be substituted
1mediumVidalia onionpeeled, thinly sliced with slices quartered
8ounces mozzarella cheesefreshly grated
Sliced and toasted baguette for serving
freshly chopped chivesgarnish
Instructions
Preheat the oven to 375 degrees Fahrenheit.
Beat the cream cheese until smooth then add the mayonnaise, garlic powder, Old Bay seasoning and cayenne pepper powder.
Stir in the crab, onion and half of the mozzarella cheese to combine.
Spoon the mixture out evenly into an 8-inch cast iron skillet or an 8x8 casserole or baking pan.
Sprinkle the remaining cheese over the top of the dip. .
Cover the dip with non-stick foil OR foil lightly sprayed with non-stick cooking spray and bake for 25 minutes.Then uncover and bake for another 15 minutes, or until the cheese starts to turn a light golden color around the edges.
Remove the pan from the oven and let it cool for a few minutes before serving. Garnish with freshly chopped chives and serve with crackers or toasted baguette slices.
Video
Notes
Nutritional facts include dip only (no bread or crackers).Note on Crab MeatFresh, frozen and thawed or canned lump crab meat can be used. If using canned use 2 6-ounces cans (drained) of white crab meat.This dip can be stored, unbaked for 2 days or baked for up to 3 days in the fridge.