Hot Crab Dip


prep 0:10       total 0:35


6 servings



1 container (12 oz.) Bison Jalapeño Dip
4 oz. crab meat, drained, flaked and cartilage removed
1-1/2 cup medium-grated md. cheddar cheese
1/2 cup diced sweet red pepper
1 celery stalk, diced
1 green onion, sliced


In large bowl combine Bison Jalapeño Dip, crab meat, cheese and vegetables. Pour into a 3-1/2 to 4-cup oven-proof dish. Bake in a 375°F oven 20 to 25 minutes or until hot and bubbling. Serve hot with assorted crackers, breadsticks or raw veggies.

Author's Comments

Bison Jalapeño Dip adds just enough zestiness to make this dip a favorite for entertaining and snacking. For a hotter version, add minced jalapeño peppers.

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