We keep quite a few different kinds of hot sauce in our pantry, and one of my favorites is Cholula, that familiar bottle you see on the table in restaurants all over the country. We usually have a couple bottles on hand, my favorites being the Chipotle and the Chili Garlic, and we use them in all sorts of dishes. We shake it over eggs, chili, soups, tacos, enchiladas, fajitas, burgers, add it to marinades and sauces, you name it.
In this crab dip, which is great Super Bowl party food, I combined four teaspoons of Cholula with a minced jalapeño for some spicy goodness with the cream cheese and the crab. Michael thought it tasted great, the crab flavor came through, and the heat was safe for party fare. But if you really like it hot, you could go for more heat and douse on the Cholula and add another jalapeño.
When it’s all hot, bubbly, and good, bring it out of the oven and have a basket of your favorite tortilla chips on the buffet table for dipping.
- 2 (8-ounce/226 g) packages light cream cheese, softened
- 1/2 cup (114 g) light sour cream (I suggest Daisy brand.)
- 1/4 cup (60 g) mayonnaise
- 1 medium yellow onion, minced
- 5 cloves garlic, minced
- 1 jalapeño pepper, seeded and minced
- 4 teaspoons Cholula Hot Sauce, or more to taste
- 1/4 teaspoon sea salt
- 1/4 teaspoon fresh ground black pepper
- 3 (6-ounce/170 g) cans crab meat, drained and separated
- 1/2 (57 g) cup grated sharp cheddar cheese
- Place the rack in the middle of the oven and preheat to 350° F/175° C.
- Using the hand mixer, mix the cream cheese, sour cream, and mayonnaise in the mixing bowl until thoroughly combined. Add the onion, garlic, jalapeño, and Cholula, and continue mixing until combined. Stir in the crab meat.
- Spread the mixture in the prepared baking dish, then sprinkle the grated cheese around the top. Bake in the preheated oven until the cheese is melted and lightly browned and the crab mixture is bubbling, about 30 minutes. Remove from the oven and allow to cool about 5 to 10 minutes, then serve.
medium mixing bowl
hand mixer
9x9 baking dish, lightly coated with cooking spray
More Party Dips
the wicked noodle says
February 2, 2012 at 3:37 pmCholula is my favorite hot sauce, too! I didn’t realize they had different flavors though – YUM! I wish my appetizer list wasn’t already so full for the Super Bowl or I would definitely be making this! Looks sooo good.
Lydia (The Perfect Pantry) says
February 3, 2012 at 1:47 pmWe got hooked on the Cholula sauce on a visit to the Jalisco part of Mexico some years ago. I love the chipotle version, too, and I sprinkle it rather liberally in scrambled eggs.
SharleneT says
February 3, 2012 at 5:48 pmMy daughter introduced me to them, several years ago. Gave me half a case and I’ve fallen in love, too! Love Tabasco but these just seem to add the right punch. Thanks for the recipe. Come visit when you can.
Andrea says
February 5, 2012 at 8:03 pmThanks gals! Isn’t Cholula the best stuff?
kellypea says
February 15, 2012 at 7:10 pmCholula is so tasty! I have a bunch of faves, too. Sriracha for fire, but Tapatio for great flavor and less heat. This recipe sounds great and it’s light on the mayo which I swear the hubster can smell miles from the kitchen.