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.
Note: Cholula hot sauces are naturally gluten free. Make sure to check your brand of mayonnaise and sour cream to make sure that they are also gluten free.
Hot and Spicy Crab Dip
Equipment
- medium mixing bowl
- hand mixer
- 9x9 baking dish, lightly coated with cooking spray
Ingredients
- 16 ounces light cream cheese, softened
- 1/2 cup light sour cream (I suggest Daisy brand.)
- 1/4 cup 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
- 18 ounces canned lump crab meat, drained and separated
- 1/2 cup grated sharp cheddar cheese
Instructions
- 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.
Recipe Notes
Nutrition
More Party Dips
More Hot Dip Recipes From Other Blogs
- Pinch My Salt – Baked White Bean Dip with Rosemary and Parmesan
- Gluten-Free Goddess – Hot Artichoke Dip, Gluten-Free + Vegan
- My Baking Addiction – Pizza Dip
- Savour Fare – French Onion Dip, Homemade in the Crockpot
Cholula 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.
We 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.
My 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.
Thanks gals! Isn’t Cholula the best stuff?
Cholula 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.