Chilled Crab Dip with Horseradish
Equipment
- Medium mixing bowl for combining the base.
- Spatula or sturdy spoon for folding in the crab meat.
- Measuring cups & spoons to ensure balanced flavors.
- Plastic wrap to cover and chill the dip.
- Small bowl for garnishes.
- Serving bowl or dish for presentation.
Ingredients
- 8 oz cream cheese chilled but softened (for that rich, creamy base). This is key to a good cold crab dip with cream cheese.
- 1/2 cup sour cream – adds tang and smooth texture.
- 1/4 cup mayonnaise – helps everything bind and adds subtle richness.
- 2 tablespoons prepared horseradish adjust to taste—this gives the signature kick in this crab dip.
- 1 teaspoon lemon juice freshly squeezed—to brighten flavors.
- 1/2 teaspoon Worcestershire sauce—adds depth and umami.
- 1 cup crab meat real or canned crab meat; drained and shredded. Lump crab if you want more texture, or imitation for budget-friendly.
- 1 tablespoon chopped fresh chives plus extra for garnish.
- 1/4 teaspoon Old Bay seasoning—a classic.
- Freshly ground black pepper to taste (about 1/4 teaspoon).
- Crackers baguette slices, or crudités, for serving.
Instructions
Soften cream cheese gently
- Leave it out at room temperature for about 10 minutes—soft enough to stir but not melty.
Combine the base
- In your mixing bowl, whip together softened cream cheese, sour cream, and mayonnaise until smooth.
Season it
- Add horseradish, lemon juice, Worcestershire sauce, Old Bay seasoning, and black pepper. Mix thoroughly.
Fold in chives
- Stir gently so they’re evenly distributed.
Add crab meat
- Gently fold in the drained crab—this helps preserve lumps and texture so it’s not overworked.
Chill
- Cover the bowl with plastic wrap. Chill in the fridge for at least 1 hour so flavors meld.
Final touches
- Before serving, give it a final stir. Taste and adjust seasoning—maybe a touch more horseradish or pepper?
Garnish & serve
- Scatter fresh chives or a little paprika on top. Serve with crackers, bread, or veggies.