1 (8 ounce) package cream cheese, softened
1/3 cup mayonnaise
1 teaspoon Dijon mustard
1 tablespoon dried minced onion
1 teaspoon garlic powder
½ teaspoon seasoned salt
1 tablespoon chopped fresh parsley
8 ounces jumbo lump crabmeat, drained
- In a medium bowl, use an electric mixer to blend together cream cheese, mayonnaise, mustard, onion, garlic powder, and salt. Fold in parsley and crab meat. Cover and refrigerate until ready to serve.
- This dip can be served hot or cold. For a warm dip, place in an oven-safe dish and bake at 350 degrees F until bubbly and heated through.
Original recipe visit: Mom’s Holiday Crab Dip @ theseasonedmom.com