Cheesy Baked Corn and Crab Dip Appetizer Recipe

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I’ve never met a crab a dip that I didn’t like, and the addition of fresh corn takes this one over the top. This cheesy baked corn and crab dip will only take a few minutes to put together and is sure to be a total crowd pleaser. Grab this when you’re in the need for some comfort food.

Now let’s get right to the good stuff…

how to make baked corn and crab dip

INGREDIENTS:

Gather your ingredients and get ready to make this amazing dip, good enough to eat as a meal. This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

  • 1 8oz package cream cheese-softened
  • ½ cup sour cream
  • ¼ cup mayo
  • 2 tsp garlic powder
  • 1-2 tsp Old Bay seasoning
  • 1 tsp onion powder
  • 2 cups shredded mozzarella cheese
  • 1 cup fresh or frozen corn
  • 1 cup lump crab meat
  • 2 tsp horseradish
  • 1 tsp Dijon mustard
  • 2 tsp Worcestershire sauce
  • Lemon
  • Optional: Hot sauce
  • Salt to taste

ingredient information:

  • Cream cheese: We prefer using Philadelphia brand cream cheese for this dip, though any brand will work. If you haven’t had a chance to leave it out to soften, just pop it in the microwave for about 20 to 30 seconds.
  • Sour cream: Our favorite brand of sour cream is Daisy for both the flavor and texture. You should use your favorite. This can also be swapped out for Greek yogurt.
  • Mayonnaise: This is a staple in most US refrigerators and is great for adding a little creaminess to a dip. Choose your favorite brand.
  • Mozzarella cheese: Mozzarella cheese has a mild flavor and is perfect in dips. It melts beautifully for that dramatic cheese pull. Because of its gentle flavor it also pairs well with other cheeses and compliments so many foods. You can replace this with Havarti or Gouda in this recipe.
  • Garlic powder: Choose your favorite brand of garlic powder. You can also swap this out for garlic paste, but use only half as much.
  • Onion powder: If you are a big fan of onions, you can swap this ingredient for finely diced onions, green onions or shallots.
  • Corn: Of course, fresh corn is always preferable if it’s in season. Simply cut it from the cob. If you’re using frozen corn, let it defrost in the fridge prior to use.
  • Old Bay seasoning: This is a blend of spices typically used with seafood and is the perfect addition to this dip recipe.
  • Lump crab meat: I know that this ingredient can be a little out of reach for some budgets. For the purposes of this recipe, you can replace the crab meat with imitation crab meat. To best match the texture and consistency, pulse the imitation crab meat in a food processor so that it is finely chopped. If you don’t have a food processor, chop it finely by hand.
  • Horseradish: You can skip the horseradish. I know it’s not everyone’s cup of tea. But I definitely wouldn’t. It really elevates the flavor.
  • Lemon: Don’t skip the lemon in this recipe. You can use 1 Tbsp bottled lemon juice instead if that’s what you have on hand. It adds a brightness that is needed.
  • Hot sauce: Choose your favorite brand of hot sauce.

instructions:

Stick around to the end, and I’ll tell you about our favorite dipper for this appetizer.

  1. Preheat the oven to 375 degrees.
  2. If using fresh corn, cut the kernels off of the cob.
  3. In a bowl, combine the softened cream cheese, sour cream, mayo, onion powder, garlic powder, Old Bay, 1/2 cup of shredded cheese, Worcestershire sauce, horseradish, Dijon, crab and prepared corn and mix until combined.
  4. Squeeze in the juice of one lemon and salt and pepper to taste.
  5. Optional: Add a few splashes of hot sauce.
  6. Transfer to a deep pie dish or 9″ baking dish.
  7. Top with the remaining cheese.
  8. Bake for 25 to 30 minutes until cheese is melted and bubbly.
  9. Sprinkle with Old Bay for garnish.

my recipe tips

  • When it’s done: Every oven is just a bit different. So, baking times vary. You’ll know that this dip is done when it’s golden around the edges and the cheese is bubbly.
  • Spice it up: If you’d like to add a little heat to this dip, mix in about 1 tsp of red chili flakes. You can also add a few splashes of hot sauce to your taste.

recipe video

🍽️ serving ideas

There are lots of things that you can dip into this delicious crab and corn dip, but our favorite is some toasted crusty garlic bread. I have the perfect recipe that you can check out HERE. You can also just use chunks of rustic bread, crackers, store made toasties, bagel chips or even tortilla chips. If you want a healthier version, use celery sticks or baby carrots.

If you’re having a get together with lots of appetizers, this dip recipe is great alongside this sushi dip or this charcuterie dip. Then there will be a little something for everyone.

do we have a preferred cream cheese brand?

Yes!!! I understand that this is a personal preference, but I always use Philadelphia cream cheese (even though Philly is our sports rival here in Pittsburgh). There’s just something about the taste. That being said, any cream cheese brand will work just fine. So, stick with your favorite brand when making this dip.

recipe notes

  • Tips: Check out my recipe tips above to help you get the best results for this super yummy dip.
  • Storage: Keep leftovers (if you even have any) covered in plastic wrap or in an airtight container in the fridge for up to 3 to 4 days. I don’t recommend freezing this dip, as it may affect the texture.
  • Dip prep: You can prepare this dip ahead of time, even the day before, and just bake it off when it’s time to serve it.
  • Reheat: You can use the microwave or oven to reheat this dip. My preference is to place it back in the oven until warmed through and the cheese is melty. Though, for just an individual serving I’ll toss it in the microwave. Whatever method you decide to use, keep a close eye so that the dip does not become overworked or even burnt.

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