Our Creamy Crab Dip with Peppadews is a hearty and savory appetizer perfect for any gathering. To create the creamy base, we use a combination of cream cheese, sour cream, and mayonnaise. Add parsley lemon juice and zest for a bright punch of super fresh flavor. When you’re combining the crabmeat with the cream cheese mixture, be sure to gently fold it in—you’ll want to preserve the chunks of crabmeat as much as possible. Top the dip with thinly sliced peppadew peppers before popping it in the oven. You’ll want the top to be bubbly and golden brown. It should take about 15 minutes to cook. We like serving this dip with French bread toasts or sturdy crackers. You can also opt for raw, scoopable veggies like bell peppers or endive. The cold, crisp veggies will pair wonderfully with the warm and creamy dip. We recommend allowing the dip to sit for just a few minutes before serving as it will be piping hot when you pull it from the oven. Just be forewarned, this is easier said than done! We love serving this dip when entertaining. Whether you’re attending a potluck, hosting a watch party for the big game, or just stocking your freezer to plan ahead for your next impromptu gathering, our Creamy Crab Dip with Peppadews is the perfect dish.
2 (8-oz.) pkg. cream cheese, softened
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup chopped fresh flat-leaf parsley
1 teaspoon lemon zest plus 1 Tbsp. fresh juice (from 1 lemon)
2 tablespoons chopped fresh chives
1 teaspoon grated fresh garlic
1 teaspoon Dijon mustard
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
12 ounces fresh lump crabmeat, picked
1 cup thinly sliced peppadew peppers
How to Make It
Preheat oven to 425°F. Combine cream cheese, sour cream, mayonnaise, parsley, lemon zest, lemon juice, chives, garlic, mustard, salt, and black pepper in a large bowl. Fold crabmeat into cream cheese mixture. Spread in a 2-quart baking dish. Top evenly with pepper slices. Bake in preheated oven until bubbly and golden, about 15 minutes.