Warm, creamy, and full of sweet roasted garlic, this Dairy Free Crab Dip is a show stopper that is always a hit at parties and get togethers.
This Roasted Garlic Crab Dip feels like such a full circle moment in my kitchen, because ever since doing my first Whole30 back in 2017, I've really learned how much I love creating simple, real ingredient recipes that still feel a little special. This dip is totally Whole30, which makes it something I feel good about bringing to tailgates, work parties, or those easy weekends when we're hanging out with friends watching football. It has that same no-fuss comfort as my crockpot turkey meatballs and dairy free buffalo chicken dip, which I love. The rich crab, soft roasted garlic, and dairy free cream cheese come together in the best way, making this disappear fast whenever friends come over.
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What Makes This Crab Dip Unique?
This dip is unique because of the roasted garlic. It is like the best supporting actress in the recipes, the crab being the best actress of course. The roasted garlic gives this dip a soft butter flavor that melts right into the dairy free cream cheese and sour cream, creating a creamy base that doesn't feel heavy. Adding a splash of lemon juice brightens everything up while the Old Bay seasoning gives it just the right amount of warmth. It's cozy, flavorful, and incredibly easy to pull together, which makes it perfect for game day snacks, holiday spreads, or those nights when you just want something comforting and delicious. After testing this recipe a few times and finally getting the thumbs up from Brent (he's a tough food critic), I knew then it was a winner.
Ingredients
Can I make this dip ahead of time?
Yes, you can make this ahead of time, and it turns out great! I like to roast the garlic, mix everything together, cover it, and pop it in the fridge for up to a day before I need it. When you're ready to serve, just take it out of the fridge and bake it till warm. The flavors actually get even better as they sit, especially the roasted garlic, so it's a perfect make ahead appetizer for holidays, game day, or anytime you want to take a little stress out of hosting.
What kind of crab is best to use?
Lump crab meat is my favorite to use because it has a sweet and delicate flavor, also the bigger pieces make it so you get some pieces of crab in every bite. You can use claw meat for a more budget friendly option, which I have done a ton of times, but I wouldn't try using imitation crab because the flavor just isn't the same. If you use canned crab meat, just be sure to drain it really well and pick through for any little shells that can get left behind.
Substitutions
Crab meat: Lump crab gives the best texture, but backfin or well-drained canned crab works too.
Dairy-free cream cheese: Kite Hill and Miyoko's are both great. Kite Hill is Whole30 compliant. You can swap in cashew cream for a super smooth base if you can't find dairy free cream cheese.
Dairy-free sour cream: Kite Hill is my go to, but unsweetned coconut yogurt works in a pinch and keeps it Whole30.
Seasonings: Old Bay is classic, but you can use a mix of paprika, celery salt, and garlic powder if that's what you have.
Lemon juice: White wine vinegar or apple cider vinegar add a similar brightness.
Fresh herbs: Chives, parsley, or dill all taste great and add a pretty finish.
Step by step
- Step 1: Preheat your oven to 400Β°F. Peel as much of the paper off the head of garlic, then slice about ΒΌ inch off the top to expose the cloves.
- Step 2: Drizzle with a little olive oil, sprinkle with salt, and wrap it in foil. Roast for 45 minutes, until the cloves are soft and caramelized. Let it cool.
- Step 3: Reduce the oven heat to 375Β°F and lightly grease a small baking dish or 8-inch skillet. Squeeze the roasted cloves into a medium mixing bowl and mash with a fork. Add the dairy free cream cheese, dairy free sour cream, and lemon juice to the bowl with the roasted garlic. Stir everything together until smooth and creamy.
Mix in the Old Bay, smoked paprika, onion powder, salt, and black pepper. Give it a taste and adjust the seasoning if needed. Then gently fold the crab meat into the mixture, keeping some of the larger pieces whole for the best texture.
- Step 4: Spread the dip into your prepared baking dish and smooth the top with a spatula, then bake for 18 to 22 minutes, or until the dip is heated through and starting to bubble around the edges.
Kaleena's Tips
- Taste the base before adding the crab. It's much easier to adjust the seasoning when you're not worried about breaking up those big, beautiful crab pieces.
- Add a pinch of heat if you like things spicy. Cayenne or crushed red pepper works great and won't overpower the crab.
- Serve with texture. Pair with crisp veggies to keep this Whole30, crunchy gluten free crackers, or toasted GF baguette to balance out the creamy dip.
- Let the dip sit for a few minutes after baking. This helps it thicken slightly and makes it easier to scoop without falling apart.
Storing and reheating
Storing: Let the dip cool completely, then add it to an airtight container and place it in the fridge. It will keep for about 3 to 4 days. The flavors actually get even better as they sit, especially the roasted garlic, so leftovers are sometimes even better than fresh!
Reheating: To reheat, transfer the dip to an oven-safe dish and warm it in a 350Β°F oven for 10 to 12 minutes, or until it's heated through and lightly bubbly again. If you're in a hurry, you can also microwave it in short bursts, stirring between each one, just until warm. Try not to overheat it, since crab can get a little firm if it cooks too long.
If you make this recipe, I'd love to hear what you think! Leave a star rating or drop a comment below. Your feedback means so much to me! And if you snap a photo, tag me on Instagram at @kaleenas.kitchen so I can see your version!
Recipe
Roasted Garlic Dairy Free Crab Dip
EQUIPMENT NEEDED
- Large mixing bowl
- oven safe serving dish
Ingredients
- 8oz crab meat
- 8oz dairy free cream cheese
- 1 head of garlic
- ΒΌ cup dairy free sour cream
- 2 tablespoons lemon juice
- 1 ΒΌ teaspoons Old Bay Seasoning
- 1 teaspoon coconut aminos
- Β½ teaspoon Dijon mustard
- Β½ teaspoon onion powder
- ΒΌ teaspoon smoked paprika
- ΒΌ teaspoon salt
- ΒΌ teaspoon pepper
- chives *optional for topping
Instructions
Roasted Garlic
- Preheat the oven to 400 degrees Fahrenheit.
- Peel off as much of the husk from the head of garlic as you can. Then cut the top ΒΌ of the head off to expose the tops of the garlic.
- Place the head of garlic on a piece of foil and drizzle with a little avocado or olive oil, and sprinkle with salt.
- Wrap it up in the foil and bake at 400 degrees for 45 minutes, then let it cool.
Crab Dip
- Squeeze out the roasted garlic into a large bowl and mash with a fork.
- Add all the dip ingredients to the bowl, except for the crab, and mix well. Taste to see if you need to adjust the seasonings.
- Fold the crab into the mixture.
- Add the mixture to an oven safe dish (I use a 10x7 oval baking dish)
- Bake uncovered for 18-22 minutes or until heated through. Top with optional chives.
Notes
- Taste the base before adding the crab. It's much easier to adjust the seasoning when you're not worried about breaking up those big, beautiful crab pieces.
- Add a pinch of heat if you like things spicy. Cayenne or crushed red pepper works great and won't overpower the crab.
- Serve with texture. Pair with crisp veggies to keep this Whole30, crunchy gluten free crackers, or toasted GF baguette to balance out the creamy dip.
- Let the dip sit for a few minutes after baking. This helps it thicken slightly and makes it easier to scoop without falling apart.
Nutrition
*nutrition information is an approximate
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Hi, I'm Kaleena!
I'm a 30-something wife and dog mom who shares mostly gluten-free, dairy-free, Whole30, and Paleo-friendly recipes. Since doing my first Whole30 in 2017, I have completely changed my way of cooking. I love to create recipes made from real, flavorful ingredients that the whole family will love!
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