Lactose-free Hot Crab Dip

Ingredients

8 oz can jumbo lump crab, picked clean of shells

8 oz tub of dairy free cream cheese (I used Tofutti)

8 oz of Cabot Sharp cheddar cheese (naturally lactose free), or dairy free cheese of choice

1 stalk of green onion, sliced

1 garlic clove, minced

1 Tbl paprika

1/2 tsp salt

1 tsp sugar (optional, if you like a little sweet)

1 tsp chili powder (optional, if you like a little spice)

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Preheat oven to 350°F. Scale out all of your ingredients. Break up the cheese if it comes in a block, like mine did. Pre-shredded cheese works fine to.

*You can replace the seasonings with Lawry’s season salt (McCormick states that it is GF, even though the packaging does not mention it), if you need to make this quickly.

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Mix it all together and spoon it into a 1 to 1.5 quart baker.  Bake 40 to 45 minutes until bubbly.

*Keep in mind that if you used dairy free cheese, it will take longer to melt.

*For a faster cook time, you can heat it in a pan on the stove, stirring constantly until melted.

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Serve with your favorite gluten free crackers or bread. I served mine with both rice crackers and lentil crackers. Enjoy!

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