Hot Horseradish Spiked Crab Dip Recipe

Prepare oven and dish

Preheat the oven to 375°F (190°C). Lightly brush or rub a 9-inch (or similar) shallow ovenproof dish with 1 tsp olive oil.

Soften cheeses

If cream cheese is not fully softened, microwave it in a microwave-safe bowl for 10–15 seconds until easily spreadable but not melted.

In a medium mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Use a rubber spatula or hand mixer on low speed until smooth and homogenous (about 30–45 seconds by mixer).

Stir in the prepared horseradish, hot sauce, Dijon mustard, lemon juice, and Worcestershire sauce until evenly incorporated.

Fold in the grated Parmesan and shredded cheddar until distributed throughout the mixture.

Add the lump crab meat gently, folding just to combine so you keep chunks intact. Then fold in the sliced green onions, chopped parsley, salt, and black pepper. Taste and adjust horseradish or hot sauce if you want more heat (add in 1/2 tsp increments).

Transfer the crab mixture into the prepared baking dish, smoothing the top with a spatula.

Bake in the preheated oven for 18–22 minutes, until the dip is hot and bubbly and the top is lightly golden. If you prefer a browned top, place under the broiler for 1–2 minutes while watching closely.

Remove from oven and let rest 3–5 minutes. Sprinkle a little extra chopped parsley and a few thinly sliced green onion rounds on top for garnish before serving.

While the dip bakes, prepare the pita points. Preheat a separate oven rack or toaster oven to 400°F (205°C) or use the same oven during the last 8–10 minutes of baking the dip.

Stack the pita rounds and cut each into 8 wedges to make pita points (use a sharp knife or pizza cutter).

In a small bowl, whisk together 2 tbs olive oil, garlic powder, smoked paprika (if using), and 1/4 tsp salt.

Toss the pita wedges in the oil mixture until evenly coated, then arrange them in a single layer on a baking sheet.

Bake the pita points for 6–10 minutes at 400°F, turning once halfway through, until crisp and lightly golden at the edges. Watch closely to prevent burning. For a crisper texture, bake an extra 1–2 minutes.

Remove pita points from the oven and let cool slightly before serving with the hot crab dip.