Keto Hot Crab Dip
Are you looking for a Keto-friendly appetizer that packs a punch? Look no further than this hot crab dip! Featuring a creamy base of cream cheese, mayonnaise, and sour cream, this dip will surely be a hit paired with your favorite crunchy low-carb snacks or as an appetizer for dinner. Adding smoked paprika and red chili flakes adds just the perfect amount of heat to this hot crab dip. With plenty of cheddar cheese on the top and in the mixture, this dip is as indulgent as it is delicious! This Keto hot crab dip will for sure become one of your favorite Keto dips.
How to Make It
Step 1
Preheat the oven to 350F/180C. To a small casserole dish, add the softened cream cheese, mayonnaise, sour cream, garlic powder, onion powder, salt, paprika, and red chili flakes. Whisk to combine until a smooth mixture forms.
Step 2
Add the crab meat and gently fold to ensure the lumps remain intact. Top with the shredded cheddar cheese and transfer the dish to the oven. Bake for 20 minutes until the cheese is melted and bubbly.
Step 3
Garnish with chopped parsley. Serve with crunchy vegetables like celery or bell peppers. Store leftover dip in an airtight container in the refrigerator for 3-4 days.
Ingredients
- Cream cheese
4 oz
- Mayonnaise
2 tbsp
- Sour cream
2 tbsp
- Garlic powder
0.25 tsp
- Onion powder
0.25 tsp
- Salt
0.5 tsp
- Smoked / Sweet Paprika
0.25 tsp
- Crushed Red Pepper Flakes
1 tsp
- Crab
250 g
- Cheddar cheese
0.5 cup, shredded
- Parsley
2 tbsp, chopped