Hot Cheesy Crab Dip

Enjoy this crab dip with a local white wine that will stand up to the richness of the crab. We have chosen Sand-Reckoner Picpoul Blanc. This delicious round citrusy white does a beautiful job.

Ingredients

8 ounces cream cheese softened
1⁄3 cup sour cream
1⁄4 cup mayonnaise
1 teaspoon Jerk Seasoning (or Old Bay Seasoning for a bit more of a traditional flavor)
1⁄2 teaspoon garlic powder
1⁄2 teaspoon salt or to taste
2 green onions thinly sliced
8 ounces lump crabmeat
1 cup cheddar cheese shredded, divided
dehydrated sweet corn for garnish (optional)
baguette for serving or crackers

Directions

Preheat oven to 375°F. Combine cream cheese, sour cream, mayonnaise, your choice of seasoning, salt, and garlic powder in a bowl. Mix on medium speed until fluffy. Add green onions, crabmeat and half of the cheddar cheese. Gently fold until incorporated. Spread into a 1 1⁄2 QT dish (8x8") Or pie plate. Top with remaining cheese and bake 15-20 minutes or until melted and bubbly. Sprinkle with sweet corn. Serve with toasted baguette or crackers. Enjoy!