Hot Crab Dip In Rye Boat Recipe 45

CHEESY HOT CRAB DIP

Steps:

• Preheat oven to 350 degrees F.
• Place cream cheese, mayonnaise, and sour cream in a medium mixing bowl and stir until creamy. Add remaining ingredients and stir again until well combined. Transfer to a small baking dish and transfer to oven.
• Bake for 25 to 30 minutes until browned and bubbly.
• Serve with crackers, baguette slices, or tortilla chips.
• Add the ingredients to a small (3- to 4-quart) slow cooker, stir to combine, and set it on LOW for 2 hours. It needs to cook until the cream cheese melts completely. Stir the dip and then let it cook for an additional 15 to 20 minutes.
• It should keep well for up to an hour on the KEEP WARM or LOW setting. Be sure to stir it occasionally to prevent it from burning or separating.

RYE BREAD BOAT DIP

Steps:

• Combine sour cream, mayonnaise, chipped beef, parsley, onion, seasoned salt, and dill in a bowl until dip is well mixed; chill in refrigerator for 24 hours.
• Cut the top off the rye bread and scoop out the bread, breaking into bite-size pieces. Fill bread "boat" with dip. Place bread "boat" on a serving tray and arrange the bread pieces around it.

BALTIMORE'S BEST HOT CRAB DIP RECIPE - (4.4/5)

Steps:

• With electric mixer mix the cream cheese,Worcestershire,Old Bay, sour cream and mayonnaise until creamy. By hand fold in cheddar cheese and gently fold in crabmeat. Put mixture in oven safe dish and bake at 350 for 45 minutes. While dip is baking hollow out bread round. Cube bread removed from center. When finished baking spoon dip into bread round. Sprinkle with extra cheddar cheese or Old Bay. Serve warm.