In a bowl, combine cream cheese, crab meat, first amount of cheddar cheese, mayonnaise, Worcestershire, and lime juice. Mix until ingredients are evenly distributed.
Portion one #12 scoop of crab dip in a 6-ounce ramekin. Drizzle with 2 teaspoons of Cholula Chile Lime Hot Sauce. Top with an additional #12 scoop of dip to fill ramekin. Repeat with remaining dip. Sprinkle each ramekin with 1 tablespoon cheddar cheese. Hold refrigerated for service.
Service
Set oven to 350°F. For each serving, bake one ramekin of crab dip until golden brown, and internal temperature is 170°F.
Serve hot with toasted crostini or crackers.
Chef's Tip!
For an extra spicy dip drizzle additional Cholula over the top of the dip.
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