With your hot dips, cream cheese comes into play. Alton Brown feels that spinach-artichoke is the avatar of the form, but I am interested today in hot crab dip — if only because it seems about the meanest thing you can do to crabmeat: drown it in sour cream, spike it with Worcestershire, smother it with cheese. "You can even crumble some Ritz crackers in there," says Brown. But to me this recipe exemplifies the luxurious, heavy decadence of a good dip. It's far more luxe than any million-dollar ad, and it will stay fresh long after the party has gone stale.
- 6 oz cream cheese, softened
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1/3 cup grated Parmesan
- 1/2 tsp red pepper flakes
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 2 6 oz cans lump crabmeat, drained well
- cheddar cheese
- Combine all ingredients in a casserole. Grate cheddar cheese to cover.
- Heat uncovered in a 325° oven for 10–15 minutes.
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