Bobby's Hot Tomato, Jack and Crab Dip Recipe by Bobby Deen

Easy Level
0 MIN Prep + Cook
Easy Level
0 MIN Prep + Cook

Bobby's Hot Tomato, Jack and Crab Dip Recipe by Bobby Deen

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  • 1 (8 oz) package cream cheese, softened
  • 1 cup pepper Jack cheese, (4 oz) grated
  • 1/2 cup mayonnaise
  • 2 limes, juiced
  • 1 teaspoon Paula Deen Hot Sauce
  • 1 lb lump crabmeat, well drained and picked clean of shells
  • 2 medium tomatoes, (1 cup), seeded and diced
  • 1/4 cup green onions, white and light green parts
  • 1/4 cup fresh basil, chopped
  • 2 cloves garlic, finely chopped
  • 1/4 teaspoon salt
  • 1/2 teaspoon crushed black peppercorns
  • 2 avocados
  • non-stick spray


Preheat the oven to 350°. Spray a 1-quart baking dish with nonstick spray.


In a large bowl, mix together the cream cheese, pepper Jack, mayonnaise, lime juice and hot sauce until smooth. Fold in the crabmeat, tomatoes, green onions, basil, garlic, salt and pepper.


Smooth the mixture into baking dish. Bake until golden and bubbly, about 30 minutes.


Split, pit, peel and dice the avocados and sprinkle them over the crab dip after it has cooled slightly. Serve warm with crackers or crusty bread.


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