Ingredients:

  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (60ml) mayonnaise
  • 2 tbsp (30ml) sour cream
  • 1 tsp (3g) garlic powder
  • 1 tsp (5ml) Worcestershire sauce
  • 8 oz (225g) imitation crab, finely chopped
  • 1 cup (115g) shredded Habanero Jack or Mozzarella cheese
  • 2 tbsp (15g) green onions, thinly sliced
  • 1 tbsp (15ml) Thai sweet chili sauce
  • 1 tsp (2g) toasted sesame seeds

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. In a medium mixing bowl, beat the 8 oz softened cream cheese, 1/4 cup mayonnaise, and 2 tbsp sour cream together until the mixture is smooth and cohesive.
  3. Stir in 1 tsp garlic powder and 1 tsp Worcestershire sauce until fully incorporated.
  4. Gently fold in 8 oz chopped imitation crab and half of the shredded cheese using a rubber spatula to ensure even distribution.
  5. Pour the mixture into an 8x8 inch baking dish and smooth the top with a spatula.
  6. Sprinkle the remaining shredded cheese over the top.
  7. Bake for 15–20 minutes until the edges are bubbling and the top is mahogany-colored brown.
  8. Remove from the oven and let the dip rest for 5 minutes to allow the proteins to set.
  9. Drizzle 1 tbsp Thai sweet chili sauce in a zigzag pattern across the top and sprinkle with 2 tbsp green onions and 1 tsp toasted sesame seeds before serving.