Linda's Hot Crab Dip (The Reason We Never Leave the Party)

• 2 packages cream cheese, softened
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 tsp Old Bay seasoning
• 1 tsp Worcestershire sauce
• 1/2 tsp garlic powder
• 1 tsp Dijon mustard
• 16 oz lump crab meat, drained well and picked over for shells
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• green onions, thinly sliced, for garnish

1. 1

   Preheat your oven to 375°F (190°C). Grab a medium-sized mixing bowl and get ready to stir. Make sure your cream cheese is good and soft, or it’ll be lumpy and nobody wants that.

2. 2

   In the bowl, beat together the softened cream cheese, mayonnaise, sour cream, Old Bay seasoning, Worcestershire sauce, garlic powder, and Dijon mustard until it’s smooth and creamy. Don't rush this part; you want everything nicely combined before you add the good stuff.

3. 3

   Gently fold in the lump crab meat, being careful not to break up those lovely lumps too much. You want big chunks of crab, not shredded bits. Then, stir in half of the cheddar cheese and half of the Monterey Jack cheese.

4. 4

   Spoon the mixture into a 9x13 inch baking dish or a similarly sized oven-safe serving dish. I often use a pretty ceramic casserole dish because it goes straight from the oven to the table.

5. 5

   Sprinkle the remaining cheddar and Monterey Jack cheeses evenly over the top. This is what gives us that beautiful, bubbly, golden crust, so don't skimp!

6. 6

   Bake for 20-25 minutes, or until the dip is hot, bubbly, and the cheese on top is melted and lightly golden brown. Keep an eye on it towards the end; every oven is different, and you don't want the cheese to burn.

7. 7

   Remove from the oven and let it rest for about 5 minutes before serving. This helps it set up just a touch and prevents everyone from burning their mouths on the first scoop. Garnish with those thinly sliced green onions for a pop of color and freshness.

8. 8

   Serve hot with sturdy crackers, pita chips, baguette slices, or even crisp raw vegetables like celery sticks or bell pepper strips. Trust me, it won't last long.

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