This post may contain affiliate links.Read my disclosure policy.This hot crab dip with sweet summer corn and a butter cracker topping makes a delicious appetizer if you’re entertaining.

Hot Crab and Corn Dip If you love crab cakes, this creamy, hot crab dip with corn is baked in a light cream sauce that uses Greek yogurt and light mayo.It’s rich and flavorful but healthier than most other recipes.Plus, it’s easy to make and sure to be a hit at your next summer party.

More crab recipes to try are these Baked Crab and Corn Cakes, Grilled Crab Legs, and this Hot and Cheesy Crab and Artichoke Dip.Why I Love This Hot Crab Dip RecipeI live on the bay in Long Island, so I eat a lot of crab in the summer.Mixed with fresh corn, this hot crab dip is the perfect appetizer for those warm, breezy evenings when we’re hanging out on the patio enjoying the sunset.

Here are more reasons why I love this dish: Make Ahead: You can sauté the veggies and combine all the dip ingredients but wait to bake the crab dip until right before serving.Corn adds sweetness but also makes more for less: crab is expensive, so I love how the corn stretches this dish for more servings, saving you money.Creamy but Light: One serving has under 125 calories, making it healthier than most versions yet just as delicious.

If you make this hot crab dip recipe, I would love to see it.Tag me in your photos on Instagram  or Facebook!   Crab Dip IngredientsHere’s wh

Read More