Cheesy Crab Rangoon Dip (Print Version)

# Ingredients:

01 - 1/2 teaspoon black pepper, ground fine.

02 - 1 minced garlic clove.

03 - 2 tablespoons chopped chives, fresh.

04 - 1 cup mozzarella, shredded.

05 - 12 ounces canned crab meat, well drained.

06 - 1/4 cup Parmesan cheese, freshly shredded.

07 - 1 teaspoon Worcestershire sauce.

08 - 1 tablespoon lemon juice, freshly squeezed.

09 - 1/4 cup sour cream, fresh.

10 - 1/2 cup mayonnaise, smooth and creamy.

11 - 8 ounces cream cheese, softened at room temperature.

01 - Preheat your oven to 350°F, then get everything you need within arm's reach.

02 - Use an electric mixer to blend cream cheese, sour cream, Worcestershire sauce, mayo, and lemon juice until smooth and fluffy.

03 - Stir in mozzarella (save some for later), Parmesan, crab meat, chives, garlic, and pepper. Mix until everything's just combined.

04 - Scoop into your baking dish, sprinkle the rest of the mozzarella on top, and bake for about 25 minutes until bubbly.

05 - For added flair, sprinkle on some extra chopped chives or crushed wonton chips before serving warm.

01 - Tastes best if eaten hot, right out of the oven while the cheese is gooey.

02 - You can assemble this ahead of time, but wait to bake until you're ready to serve—up to a day in advance.