Baked Crab Dip

Name: Baked Crab Dip
Ingredients: ¾ cup cheddar cheese, shredded; ¾ cup Monterey Jack cheese, shredded; 2 teaspoons Italian parsley, chopped; ¼ cup roasted red bell pepper, diced; ½ bunch green onions, sliced; 16 ounces cream cheese, softened; ½ cup sour cream; ¼ cup mayonnaise; 2 teaspoons garlic powder; 1 teaspoon paprika; 2 tablespoons Worcestershire sauce; 2 tablespoons lemon juice; 1 teaspoon kosher salt; ¼ teaspoon black pepper, finely ground; ¼ teaspoon cayenne pepper, ground; 2 pounds lump crabmeat, cleaned; 1 large French baguette, sliced

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Servings: 7

Preheat oven to 350 degrees Fahrenheit. In a small bowl, combine ¼ cup each of the cheddar and Monterey Jack cheeses. Add parsley and set aside. In a medium-sized mixing bowl, combine all remaining ingredients except for the crabmeat. Stir together until combined, then carefully fold in lump crabmeat. Spread mixture in a medium casserole dish and top with the reserved cheese and parsley mixture. Bake for 20-25 minutes, or until heated through and bubbly. Serve with baguette slices.

Baked Crab Dip

Servings: 7

Ingredients

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