Southwest Crab Dip Recipe
I’m all about quick and easy recipes that don’t require much effort. That’s even more important to me when I’m in the kitchen preparing for guests. Appetizers have to taste good and can’t be complicated. I love this quick Southwest Crab Dip recipe – you just mix everything together, serve it and enjoy. It doesn’t get easier than this!
Related: Hot Bacon Cheddar Dip Recipe
When To Serve Your Crab Dip
I always like to make this for a crowd. You can serve it for tailgating, a summer party or as an appetizer with wine and crackers. You can pair it with pretzel crackers, Ritz Crackers or anything that you prefer for dipping. A trick that I like to do is put the bowl in the freezer while preparing the dip. That way it’s extra cold when you serve the dip. If you’re serving it at an outdoor gathering, be sure to serve it over ice!
How To Make This Southwest Crab Dip Recipe
In a large bowl, combine the sour cream, mayo, cream cheese, jalapeños, garlic, salt and pepper, whisking until combined.
Mix in the crab mean, red pepper, and celery until combined.
- 2 - 8oz packages crab meat, chopped
- 1 - 4oz can of chopped Jalapenos
- 1/2 Red bell pepper, diced
- 1/4 C sour cream
- 2 Celery sticks, chopped
- 1/3 C mayo
- 3 oz cream cheese, softened
- 3 tbsp minced garlic
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp Sriracha
- In a large bowl, combine the sour cream, mayo, cream cheese, jalapenos, garlic, salt and pepper, whisking until combined.
- Mix in the crab mean, red pepper, and celery until combined.
- Refrigerate for an hour before serving.
Serve over ice for an outdoor party.
Serving Size:1/4 cup
Amount Per Serving: Calories: 173 Total Fat: 12g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 73mg Sodium: 635mg Carbohydrates: 4g Fiber: 1g Sugar: 2g Protein: 12g