Crabmeat and Ricotta Cheese Dip

By Chef Lippea





1 pound cooked crab claw meat (pull apart into small pieces)

1 pound lumped crab meat (break into small bite size)

1 8 ounces spreadable cream cheese (room temp)

1 8 ounces ricotta cheese (room temp)

1 16 ounces sour cream (room temp)

1 pound fresh parmesan cheese shredded

1/4 cup roasted minced garlic

1 1/2 tablespoons fresh lemon juice

1 1/2 teaspoons semi dried parsley

2 tablespoons sugar dipped lemon zest (for garnish)

1 tablespoon finely chopped fresh parsley (for garnish)




pre heat oven to 350 degrees


In a large bowl combine cream cheese, ricotta cheese, parmesan and sour cream stir together until smooth,  add in both crab meats, roasted garlic, lemon juice, semi dried parsley,  mix all together until smooth.


Scoop mixture into baking bowl, and place in oven. Cook for 30-35 minutes (until warmed all the way through).


Last 3 minutes add parmesan cheese on top until melted & bubbly. Remove from oven and garnish with lemon zest shavings and fresh chopped parsley.  Serve with mini toasted bread or crackers of your choice.


Filed under Chef Lippe, Crab meat, recipes, Ricotta

2 responses to “Crabmeat and Ricotta Cheese Dip

  1. Looks wonderful, this would be perfect for my block association holiday party.


  2. Amy Gaither

    Beyond FABULOUSLY DEELiousEE-O!!!
    Please tell me how many fat grams and calories are per serving and serving size? Thank you!!!


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