Print
hands dipping chips into roasted jalapeno hot crab dip

Roasted Jalapeno Crab Dip


  • Author: Lindsay Cotter
  • Prep Time: 10
  • Cook Time: 45
  • Total Time: 55 minutes
  • Yield: 6-7 servings 1x

Description

This hot crab dip is bursting with extra flavor from roasted jalapeno peppers! It’s an easy gluten free party appetizer recipe, perfect for your next holiday gathering.


Scale

Ingredients

  • 3 jalapenos
  • 1 tsp minced garlic or 3 cloves
  • 5 ounces (2/3 cup) Greek yogurt or sour cream
  • 5 ounces crumbled feta
  • 1 tbsp soy sauce
  • 1/3 cup hot sauce
  • 1/4 cup hummus or mayo
  • 1 cup shredded cheddar cheese *
  • 1/4 tsp paprika
  • 1 tbsp lemon juice or lime
  • 6 ounces canned lump crab (drained)
  • Salt and pepper, to taste
  • 3 tbsp chopped green onion (scallion)
  • Cilantro, if desired

Instructions

Roast the jalapeños

  1. Roast jalapenos on foil lined baking sheet at 425 F. for 10 minutes, then flip them over and roast another 8 to 10 minutes.
  2. Seal in zip top or paper bag for a few minutes to loosen skin. Then remove skin and slice the jalapenos. Remove seeds if desired.

For the crab dip:

  1. Put all ingredients in a large bowl, including the jalapenos, and stir to combine. If you are making dip ahead of time, you can stop here and refrigerate the mixture. Then, bake it just before you are ready to serve it.
  2. Bake the dip at 350F for 22-25 minutes, then place it under a broiler for about 60 seconds.

 


Notes

*Nutritional yeast maybe subbed for cheddar cheese.

  • Category: appetizer
  • Method: oven
  • Cuisine: American

Keywords: crab dip, hot crab dip, roasted jalapenos

freebie!

Nourishing Superfood Bowls Cookbook 5 Free Recipes Sneak PeekSign up & get 5 FREE RECIPES from my Nourishing Superfood Bowls Cookbook

shares