If you are looking for a different, easy, yet delicious, chip dip, look no further. This dip comes from my husbands side of the family. They have been making it for years and it is always a big hit at any family get-togethers. It tastes best when served with good ole’ potato chips. They also do a variation of this dip using shrimp instead of crab. Both are very good. I, myself, prefer the crab.
Here is what you will need…we usually make a big batch, but you could cut this in half.
For this post, I am using my food processor, but I have also made it using a hand mixer. Either will work fine.
Note: Drain the crabmeat but be sure to reserve a little bit of the juice to thin out the dip in the end if it is too thick. If you already drained the crab, you can always put in a little milk to thin it out. If you end up using milk, you may want to add a little salt. I would say 1/4-1/2 tsp.
Put all the ingredients in the bowl and blend.
- 2 8oz. packages of cream cheese
- 2 cans of lump crab meat - reserve juice
- 1 Tbsp worcestershire sauce
- 1/2 Tbsp cracked pepper
- 4-5 cloves of garlic
- 1/4 tsp salt - OPTIONAL
- Drain crab meat; reserving some of the juice to thin out the dip
- Put all ingredients in a bowl & mix
- Add 2 Tbsp of crab juice or milk & mix again
- Serve with potato chips
- Tip: if you drained the crab and did not reserve any of the juice, you can substitute with milk. In this case, you will likely want to add the optional salt into the dip.