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    Home » Appetizers

    Baked Pimiento Cheese Crab Dip

    Jan 31, 2014 · Modified: Mar 20, 2021 by Andrea · This post may contain affiliate links · This blog generates income via ads · 7 Comments

    Jump to Recipe Print Recipe

    Baked Pimiento Cheese Crab Dip - Andrea Meyers

    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.

    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 gluten-free mayonnaise and sour cream. Daisy Brand Sour Cream is my favorite.

    Baked Pimiento Cheese Crab Dip - Andrea Meyers
    Print Pin

    Baked Pimiento Cheese Crab Dip

    Prep Time15 mins
    Cook Time35 mins
    Total Time50 mins
    Course: Appetizer
    Cuisine: American
    Diet: Gluten Free
    Keyword: cheddar cheese, crab, dip, gluten free, peppers
    Servings: 48
    Calories: 67kcal
    Author: Andrea

    Equipment

    • medium bowl
    • 2-quart baking dish, lightly greased

    Ingredients

    • 1 cup gluten-free sour cream
    • ½ cup gluten-free mayonnaise
    • 1 red bell pepper
    • 2 tablespoons finely grated onion
    • ¼ teaspoon ground red pepper
    • 6 ounces lump crab meat, drained
    • 16 ounces block sharp cheddar, shredded
    US Customary - Metric

    Preparation

    • Preheat the oven to 350° F/175° C.
    • 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.
    • In the medium bowl, stir together the mayonnaise, sour cream, diced pepper, onion, ground red pepper, crab meat, and shredded cheddar cheese. Spread evenly in the prepared baking dish.
    • 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.

    Nutrition

    Calories: 67kcal | Carbohydrates: 1g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 107mg | Potassium: 28mg | Fiber: 1g | Sugar: 1g | Vitamin A: 208IU | Vitamin C: 3mg | Calcium: 75mg | Iron: 1mg
    Tried this recipe?Share in the comments!

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    Reader Interactions

    Comments

    1. kristy @ the wicked noodle says

      February 01, 2014 at 9:28 am

      How do you already have me drooling and it's only 9am?? This looks addictive and perfect for game day!

      Reply
      • Andrea says

        February 02, 2014 at 9:57 am

        Thanks Kristy! My boys have already asked me to make more for today!

        Reply
    2. Stephanie @ Plain Chicken says

      February 02, 2014 at 10:10 am

      OMG! This looks crazy good! Perfect for watching football.

      Reply
    3. Gerre Gannaway says

      March 13, 2021 at 2:42 pm

      This looks good, but the list of ingredients includes sour cream, which is nowhere to be found in the Preparation. (I suppose that "mayonnaise" actually means "mayonnaise/sour cream mixture".) Thanks for posting.

      Reply
      • Andrea says

        March 20, 2021 at 4:19 pm

        Hi Gerre! Thanks for catching my typo. I added sour cream to the preparation.

        Reply

    Trackbacks

    1. 60 Super Bowl Recipes to Make Your Mouth Water - Creating & Co says:
      January 18, 2015 at 1:04 am

      […] Baked Pimiento Cheese Crab Dip from Andrea’s Recipes […]

      Reply
    2. Over 50 Delicious Tailgating Recipes says:
      September 25, 2015 at 1:32 am

      […] Baked Pimiento Cheese Crab Dip […]

      Reply

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