Photo of Crab dip by WW

Crab dip

Total Time
35 min
10 min
25 min
Always a favorite and oh so easy to make—just combine all the ingredients in a baking dish and bake until warm and bubbly. When feeding a crowd, sprinkle fresh thyme leaves or chopped fresh parsley over the dip before serving. Partner it with an assortment of dippers like raw veggies and whole grain crackers. You can't mess this dip so have fun with it and change the flavor each time you make it: add fresh garlic, horseradish, extra hot sauce, chopped jalapeño, fresh herbs, mustard or capers. This recipe can be made up to 1 day in advance and stored in the refrigerator. Bring to room temperature before serving.


Cooking spray

2 spray(s)

Low fat cream cheese

6 oz, softened to room temperature

Plain low fat Greek yogurt

½ cup(s)


3 Tbsp, chopped, finely minced

Uncooked lump crabmeat

½ pound(s), fresh or canned, drained

Hot pepper sauce

½ tsp, or more to taste

Table salt

½ tsp, or to taste

Sherry (dry or sweet)

2 Tbsp, or sweet sherry (or to taste)


  1. Preheat oven to 325ºF. Coat a 7-inch baking dish with cooking spray.
  2. In a medium bowl, combine all ingredients and mix until thoroughly combined. Spoon mixture into prepared dish and bake until dip is heated through and center is no longer runny, about 20 to 25 minutes. Cool slightly before serving. Yields about 2 tablespoons plus 2 teaspoons per serving.