Easy Crab and Green Onion Dip Recipe with Cream Cheese

Whip up a savory crab and green onion dip with cream cheese in minutes. A simple, crowd-pleasing recipe everyone will love.

Course Appetizer

Place the cream cheese a medium-sized mixing bowl along with mayonnaise. and sour cream. Now grab a fork, a spatula, or even a hand mixer if you’ve got one handy. Mix the two until the texture is smooth and lump-free.
Add the crab meat. If you want smaller pieces of crab meat you will want to shred it. If you want nice chunks in your dip, fold the larger pieces into the cream cheese base gently.
Next, toss in your thinly sliced green onions, use both the white and green parts, and stir just enough to combine everything without overmixing.
Transfer the crab mixture to a serving dish and pop it into your fridge for at least one hour before serving. Chilling a cold crab dip allows the flavors to meld together.

I like to throw everything into the food processor, blend until smooth and then add crab and chopped green onions and pulse until desired texture is achieved.

Serve with crackers (Soda, Ritz or Breton),toasted Baguette Slices, Fresh Raw Vegetables or tortilla Chips.
Want to get fancy? Hollow out a round loaf of sourdough, fill it with the dip, and serve it as a bread bowl. It is so delicious!

Preheat your oven to 375°F (190°C).Transfer the prepared crab and green onion dip into an oven-safe dish. Spread it evenly. Top with shredded marble cheese or mozzarella cheese. Try a blend of cheese and sprinkle on some parmesan cheese. Bake for 20-25 minutes or until the top is golden and bubbly.

Once the crab dip cools (or you’ve finished serving), promptly transfer it to an airtight container. Refrigerate it at 40°F or lower to keep it safe and fresh.
Try to eat leftovers within 3-4 days. After that, the quality starts to decline. If you’re making the dip ahead of time, store it unbaked in the fridge for up to two days. Planning to rewarm it? Gently heat it in the oven or microwave until just warmed through—don’t overdo it, as this could dry out the crab.