Warm Lemon and Herb Crab Dip

This warm lemon and herb crab dip from Marissa Mullen channels the bright, coastal flavors of the Mediterranean and the breezy elegance of seaside café dining. Sweet crab, creamy cheeses, fresh herbs and bright lemon bake together into a warm, bubbling dip perfect for scooping with baguette slices and crunchy vegetables. Serve it straight from the skillet for an effortless presentation that feels both vibrant and relaxed. It’s the kind of appetizer that makes any gathering feel like an al fresco escape!

4 oz cream cheese, softened

6 oz ricotta

1 clove garlic, finely chopped

1 tablespoon Dijon mustard

Zest of 1 lemon

1 tablespoon fresh lemon juice, plus more for garnish

½ tablespoon olive oil

1 teaspoon hot sauce, to taste

Salt and pepper, to taste

8 oz lump crab meat

2 tablespoon chopped chives

1 tablespoon chopped tarragon

½ cup grated Comté, plus more for garnish

Chopped parsley, for garnish

Preheat oven to 375°F.

In a food processor, combine cream cheese, ricotta, garlic, Dijon, lemon zest and juice, olive oil, hot sauce and salt and pepper. Pulse until fully combined.

Transfer into a bowl and fold in crab meat, chives, tarragon and the Comté, reserving some for the topping.

Transfer to a skillet and top with additional Comté. Bake for 18-22 minutes, until melted and bubbling. Broil on high for 2 minutes until cheese is golden brown.

Top with parsley, a squeeze of lemon and serve immediately with bread, vegetables and potato chips.