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Hot Crab Dip

Well Plated by Erin
  • 50 minutes
  • Serves 6 to 8

INGREDIENTS

8 oz

light cream cheese, softened to room temperature (do not use fat free)

1/2 cup

non-fat plain Greek yogurt

1 tbsp

lemon juice

2 tsp

hot sauce

1 tsp

Worcestershire sauce

1 tsp

garlic powder

1/2 tsp

kosher salt

8 oz

lump crab meat (I used canned)

1

jalapeno, cored and finely chopped

3

large or 4 small chopped green onions, divided

1/2 cup

shredded extra sharp cheddar cheese, divided

For serving: Kettle Brand Chips Jalapeno-flavored and New York Cheddar-flavored potato chips