Cold Crab Dip with Bacon: Easy 10-Minute Appetizer
This cold crab dip combines creamy Neufchatel cheese, salty Parmesan, fresh chives, and smoky bacon to create the perfect 10-minute appetizer.
Equipment
- 1 Mixing bowl
Ingredients
Main ingredients
- 4 oz Jumbo lump crab fresh
- ¼ cup Parmesan cheese shredded or grated
- 8 oz Neufchatel cheese softened
- ¼ cup Reduced fat sour cream smooth
- 1 tablespoon Organic chives chopped, plus more for garnish
- ¼ teaspoon Old Bay seasoning
- 1 cup Real bacon pieces cooked and diced
Instructions
Instructions
- Toss jumbo lump crab, parmesan cheese, Neufchatel cheese, reduced fat sour cream, organic chives, and Old Bay seasoning into your mixing bowl. Gently stir it all up until it’s nice and smooth, but don’t go crazy or you’ll break up the crab.
- Carefully fold in those crispy bacon pieces so they stay chunky and crunchy, giving your dip good texture. You wanna be gentle here so the crab lumps stay intact.
- Transfer all that dip goodness into a serving dish that you can show off a bit. Garnish with some extra chives to make it look pretty and fresh.
- When everyone’s ready, serve right away to keep the dip tasting fresh.
- Dig in and enjoy! Your dip’s creamy, smoky, and packed full of crabby flavor, perfect for any get-together.
Notes
If you’ve got leftovers, pop your crab dip into an airtight container and tuck it in the fridge. When ready to serve again, let it sit at room temperature for about 10 minutes.