Crab Dip with Ranch Tortilla Popchips and Stella

  • serves 6

Sweet and delicate crabmeat in a creamy sauce with a dash of lime highlights the tanginess of ranch tortilla popchips. The buttermilk in the dip echoes the buttermilk flavor of classic ranch, and the jalapeno offers color and bite. While fresh crabmeat is always delicious, this recipe works equally well with frozen.

Courtesy of Arron Sanchez for Popchips

6 Ratings
Directions for: Crab Dip with Ranch Tortilla Popchips and Stella


1 8 oz package cream cheese, softened

1 cup mayonnaise

¼ cup buttermilk

juice of 1 lime

½ tsp salt

1 jalapeno, finely minced

1 lb(s) lump crab meat, picked over, any shells discarded

¼ cup chopped fresh cilantro

1 scallion, white and green parts thinly sliced


1. Preheat the oven to 350 degrees and grease a 1-quart baking dish.

2. In a mixing bowl, blend the cream cheese and mayonnaise with an electric mixer on medium speed. Blend in the buttermilk, lime juice and salt until the mixture is smooth.

3. Using a wooden spoon or rubber spatula, gently fold in the crabmeat. Turn the mixture into the prepared baking dish. Bake for 30 minutes, until the mixture is golden and bubbling.

4. Sprinkle with the cilantro and scallion and serve warm with ranch tortilla popchips to scoop up the dip.

See more: Side, Mexican, Summer, Party Favourites, Seafood, Eggs/Dairy, Bake

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