Baked Pimiento Cheese Crab Dip

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Baked Pimiento Cheese Crab Dip - Andrea MeyersFollow Me on Pinterest

It’s not a game day gathering without good dips, and this Baked Pimiento Cheese Crab Dip is a solid favorite at our house. For the folks who aren’t as fond of mayonnaise as others, this is a low mayo version with sour cream, roasted red pepper, lump crab meat, and hand-shredded sharp cheddar. This is not diet food, but if you are making it for a party there will be other people to share it with and spread the calories around.

Baked Pimiento Cheese Crab Dip
Prep time
Cook time
Total time
Serves: 6 cups
  • 1 cup (240 g) sour cream
  • 1/2 cup (120 g) mayonnaise
  • 1 red bell pepper
  • 2 tablespoons finely grated onion
  • 1/4 teaspoon ground red pepper
  • 6-ounce (170 g) can lump crab meat, drained
  • 16 ounces (454 g) block sharp cheddar, shredded
  1. Preheat the oven to 350° F/175° C.
  2. Roast the red pepper in a 350° F/175° C toaster oven or in a dry skillet, turning until all sides are charred, about 5 to 8 minutes. Allow the roasted pepper to cool in a paper bag, then slip off the charred skin. Discard the seeds and stem, and dice the pepper.
  3. In the medium bowl, stir together the mayonnaise, diced pepper, onion, ground red pepper, crab meat, and shredded cheddar cheese. Spread evenly in the prepared baking dish.
  4. Bake in the preheated oven until bubbly and lightly browned on top, about 20 to 25 minutes. Serve with sliced baguette, crackers, pita wedges, or chips.
More Information

medium bowl
2-quart baking dish, lightly greased

Recipe Notes:

I like the earthy flavor of fresh roasted red pepper, but you can always substitute canned diced pimientos in a pinch. To make this gluten-free, choose a gf mayonnaise and sour cream. Daisy Brand Sour Cream is my favorite.


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