Church ladies practically fought over the last scoop at the Sunday social yesterday. Only 4 ingredients to make the most highly requested dish ever.

This southern 4-ingredient hot crab dip is the kind of dish that disappears before you can set the spoon down. It has that church-basement, Sunday-social charm: simple pantry ingredients, a bubbling, golden top, and a rich, creamy center loaded with crab. Versions of hot crab dip have long roots in coastal Southern cooking, especially around the Chesapeake and Gulf regions, where crab is abundant and often folded into quick, comforting bakes. This stripped-down version leans on just four ingredients but still delivers the kind of flavor that has people hovering around the potluck table, politely waiting for a second scoop—and occasionally not so politely.

Serve this dip straight from the oven in the same small cast-iron skillet you baked it in, while it’s still bubbling around the edges. Offer sturdy dippers that can handle the creamy weight: butter crackers, toasted baguette slices, or thick-cut potato chips. It’s also excellent with celery sticks or bell pepper strips if you want something crisp and fresh alongside the richness. For a fuller spread, pair it with a simple green salad dressed with a tangy vinaigrette and a pitcher of iced tea or a dry white wine to cut through the creaminess.

Servings: 8

8 oz cream cheese, softened

Preheat your oven to 375°F (190°C). Place a small (8- to 9-inch) cast-iron skillet or similarly sized oven-safe dish on a baking sheet to catch any bubbling overflow.

In a medium mixing bowl, add the softened cream cheese and mayonnaise. Use a wooden spoon or spatula to stir until the mixture is smooth and evenly combined. If the cream cheese is still a bit firm, let it sit at room temperature for another 10–15 minutes and stir again until no lumps remain.

Stir in 3/4 cup of the shredded sharp cheddar cheese, reserving the remaining 1/4 cup for the top. Mix until the cheese is evenly distributed throughout the cream cheese mixture.

Gently fold in the lump crab meat, taking care not to break it up too much. You want to keep some nice pieces of crab intact for texture. Fold just until the crab is evenly spread through the mixture; avoid overmixing.

Transfer the crab mixture to the cast-iron skillet, smoothing the top into an even layer with your spatula so it bakes uniformly.

Sprinkle the reserved 1/4 cup shredded cheddar evenly over the surface of the dip, creating a light, even blanket that will brown in the oven.

Bake, uncovered, for 18–22 minutes, or until the edges are bubbling, the center is hot, and the cheese on top is melted and golden brown in spots. If your oven runs cool, you may need a couple of extra minutes; watch for that bubbling edge and lightly browned top.

Carefully remove the skillet from the oven and let the dip sit for about 5 minutes. This rest helps the center finish setting and keeps anyone from burning their mouth on the first bite.

Serve the hot crab dip directly from the cast iron while it’s still warm and creamy, placing it on a trivet or thick towel on the table. Set out sturdy crackers, toasted bread, or vegetable sticks around it and stand back—people will crowd in quickly.

For a touch more Southern character without adding extra ingredients, choose a very sharp or extra-sharp cheddar; the stronger cheese mimics the depth you might otherwise get from additional seasonings. You can also play with texture: if you prefer a smoother dip, use backfin or claw meat and mix a bit more vigorously; for a more luxurious feel, stick with lump and fold very gently. If you’re cooking for a smaller group, halve the recipe and bake it in a 6-inch skillet or small baking dish, checking a few minutes earlier. For make-ahead convenience, assemble the dip up to the point of baking, cover tightly, and refrigerate for up to 24 hours; when ready to serve, bake straight from the fridge, adding 3–5 minutes to the bake time until hot and bubbling. Food safety notes: if you’re using canned or pasteurized crab, keep it refrigerated until mixing, and discard any crab that smells sour or strongly ammonia-like. If using fresh crab, ensure it has been properly cooked and chilled; never leave the assembled dip at room temperature for more than 2 hours total. Leftover baked dip should be cooled, covered, and refrigerated within 2 hours and eaten within 2 days; reheat gently in a small oven-safe dish at 325°F (165°C) until steaming hot in the center.