Hot Crab Dip: There is never any leftover

Uh...what's with the picture of the empty plate Joanne?

My answer - I can never got a SHOT of this dip because it gets eaten up even before I take a picture. I mean just straight up gobbled up like there is no tomorrow. The last time I made it, over Thanksgiving, there was a crowd of people around the dip who refused to move and they tore that dip up. And left me with what you see to the right - a cleaned out dish. Not a lick left. Nothing, nada zilch.

Which is a pretty nice compliment - it says, "This dip is so good we don't dare leave this dish in case it all disappears and we can't have anymore." It is warm, creamy, slightly spicy, with a wonderfully rich flavor from crab. The better part? It's so darn easy to make you look like a superstar with no time to lose.

Hot Crab Dip (adapted from a recipe by Paula Deen)
serves 8-10

1 pound jumbo lump crabmeat, free of shells (I get the one from costco, as it's all cleaned up and ready to go...good price as well.)

1 cup grated pepper jack cheese (because I don't like grating cheese, I use slice pepper jack and cut it with a knife - about 4 oz)
3/4 cup mayonnaise
1/4 cup grated Parmesan
1/2 cup green onions, minced
3 cloves garlic crushed
2 tablespoons fresh lemon juice
1 teaspoon sambal oelek
Salt and pepper

Directions

Preheat oven to 350 degrees F.

Combine all of the ingredients in a casserole and gently stir until thoroughly mixed. Bake for 40 minutes. Serve hot with crackers or toast points.
Printable recipe