Hot Crab Dip Recipe (Baked)

Set the oven to 350°F (175–180°C). Lightly grease a small baking dish so the dip lifts out easily.

In a bowl, soften the cream cheese, then stir in sour cream and mayonnaise until smooth.

Add lemon juice, Worcestershire sauce, and dry mustard. Mix just until combined so the texture stays thick.

Pour in the milk and stir until you get a scoopable, creamy dip consistency.

Fold in most of the shredded cheddar. If you like, reserve a small handful for the top.

Spread the mixture evenly in the dish and bake for about 30 minutes, until bubbling at the edges and lightly golden on top.

Let it sit for 5 minutes so it thickens slightly. Serve warm with crackers, toast points, or veggie sticks.