Quick and Easy Crab Dip
2 Crab Cakes from the Daily Chef thawed
1 8 oz package cream cheese at room temperature
½ cup sour cream
¼ cup mayonnaise
4 oz. pepperjack cheese
Thaw the crab cakes in the refrigerator.
Preheat the oven to 400 degrees.
Add the cream cheese, sour cream and mayonnaise to a small mixing bowl. Stir until combined. Add the crab cakes and mix until thoroughly combined. Add in ¾ of the pepperjack cheese.
Put the crab mixture into a greased oven safe bowl. Top with the remaining pepperjack cheese.
Bake for 15 - 18 minutes or until the mixture starts to brown and is bubbly.