Crab Dip

The Best Crab Dip

This Crab Dip is great to serve at home, parties or barbecues and it can easily be made, in advance, and kept refrigerated until needed. One of the best things about this dip is that it can be served hot or cold and either way is absolutely delicious. I show you how to prepare both and there’s only a few ingredients so, don’t worry about breaking the bank with grocery shopping.

Crab Meat for Crab Dip

For this Crab Dip recipe, I’m using real crab meat and I get it from a refrigerated can. If you want to save money, this is one way to do it. I bought this 16 oz. can for $13 bucks, which may sound expensive but consider the alternative. A pound of Crab legs is going to cost more for practically half the meat weight because of the shells. This can is solid meat. Savings can be taken a step further, however, if you’re willing to use imitation crab but, in all honesty, it won’t even be close to the same recipe and it absolutely won’t taste the same. If that’s all you have available, though, just make my Seafood and Crab recipe, instead. It’s really good and it’s great served as a dip with crackers.

Hot Baked Crab Dip with Parmesan and a sliced toasted French Baguette.

Cold or Hot Baked Crab Dip

To serve this Crab Dip cold, all you half to do is mix the ingredients and serve. Marinating the ingredients in your refrigerator for a half an hour or over night will improve the flavor but it isn’t necessary. Plus the ingredients are already cold so, it’s really something you can just play by ear.

For a hot baked dip, I just top it off, in an oven safe baking dish, with fresh grated Parmesan cheese and bake in the oven until it’s warm. If I’m serving the dip with a sliced baguette, I usually just toasted the pieces along with the baking of the dip.

If you you’re looking for other dip recipes, check out my Clam Dip, Broccoli and Cheese Dip, Spinach and Artichoke Dip and my Jalapeno Popper Dip recipes. FYI, if you drop the sour cream out of this Crab Dip recipe and add a package of wonton wrappers, it makes an excellent filling for fried Crab Rangoon’s.

Crab Dip video tutorial by poormansgourmet.

Crab Dip Ingredients:

1 8oz pkg Cream Cheese
1/4 cup Sour Cream
8 oz Crab Meat, canned claw
1 Jalapeno, diced
1 Green Onion, diced
1 tbsp Oyster Sauce
1 tsp Sugar
1 pinch of Salt
1 pinch Blackened Seasoning
1/4 cup Parmesan, grated

Be sure to follow the instructions in the Crab Dip video tutorial and I’ll show exactly how to make it. This dish can be served cold immediately or marinated in the refrigerator for more flavor. If you’d like to serve this recipe warm, bake it in the oven at 350° Fahrenheit for 8 minutes, then serve.

Jalapeno Popper Dip

I Love Jalapeno Popper Dip

This Jalapeno Popper Dip is a fun way to kick off any meal. It’s also great for parties and barbecues. I mean, who doesn’t love Poppers? The great thing is you don’t have to fight over who gets the last one. When you’ve got a dip like this one, the only thing you have to watch for is those sneaky double dippers!

Jalapeno Popper Dip with Chips

If you’ve ever had bacon wrapped Jalapeno Poppers, you know they rock. So I made sure to add some bacon to this recipe as well. In the video recipe, I dip with Corn Chips but, truth be told, I honestly think it’s better with a Ritz or House Cracker. I’ve even seen some people go for the toasted baguette but that’s entirely up to you. This Jalapeno Popper Dip Rocks either way. Just be sure to tell your friends where you got this recipe.

Also, check out my actual Jalapeno Poppers recipe and my Chili Con Queso Dip!

Jalapeno Popper Dip Ingredients:

5 Large Jalapenos, de-seeded & chopped
5 pcs Bacon, chopped
1 Green Onion, chopped
1/4 cup Fresh Cilantro, Chopped
2 pkg Cream Cheese
1 cup Colby Jack Cheese, grated
1 cup Sour Cream
1 cup Seasoned Bread Crumbs
1 Cup Parmesan Cheese
2 tbsp butter
Salt and Pepper to taste

Bake the Jalapeno Popper Dip at 350 degrees Fahrenheit for 15 minutes.

3 Cheese Chili Con Queso

Chili Con Queso is the BEST!

No matter how you slice it, Chili Con Queso is still just Chili ‘n Cheese. I could be wrong but I think Chili’s is actually responsible for it’s fame. Not responsible for the recipe itself, I mean, just for getting it more widely known and popular. I would always order their Bottomless Chips and Salsa with Queso, and fill up on that before I got my Mushroom Jack Fajita’s (No longer on the menu). Ah yeah… Those were the Days! Anyway, I would say my recipe is very similar to theirs and really easy to put together, thanks to canned products.

Easy Chili Con Queso

Now, if you are a regular follower of Poor Man’s Gourmet Kitchen, I know what you’re thinking; canned products, right? I know, I know. I always preach about using fresh food, and I usually do, but this is just one of those things that works just the way it is because it’s just a chip dip. But it isn’t just any Chip Dip, it’s Chili Con Queso, and that means we need to use a good Chili, and it doesn’t get much better than Hormel if you’re forced to use a can. It’s just too bad I don’t get paid to plug all of these Company products I’m always raving about in my recipes. Maybe someday…. but while we’re talking about cans, we might as well talk Nacho Cheese. I usually buy El Mexicano Nacho Cheese Sauce, because it’s 1/3 the price of Rico’s, and, it tastes better. So it’s win win all around the board. Cream Cheese, Nacho Cheese and Pepper Jack Cheese are the 3 Cheeses I use to make this Chili Con Queso Chip Dip.

Chili Con Queso Ingredients:

1/2 Diced Onion
1 Diced Green Chili
1 Diced Jalapeno, Yellow or Chipotle Pepper (optional, you decide)
1 chopped Garlic Clove
2 Cans of Chili no Beans (Hormel)
1 pkg Cream Cheese
1 can Nacho Cheese (El Mexicano)
1/2 tsp Cumin

Topping
1/2 cup Pepper Jack Cheese or Cheddar
1 Chopped Tomato
Freshly Chopped Cilantro

Follow the instructions in the short video tutorial and I’ll show you exactly how to make this amazing 3 Cheese Chili Con Queso.