Healthier Hot Red Pepper Crab Dip

healthier red pepper hot crab dip in a white skillet with chips and crackers around it.

This hot, cheesy baked crab dip with red peppers is made healthier with Greek yogurt, tons of crab meat, and lots of veggies. It's a delicious appetizer to share! (gluten-free, nut-free)


  • 4 oz reduced-fat cream cheese, softened
  • 1 cup plain Greek yogurt
  • 1/2 cup lump crab meat
  • 2 cloves garlic, minced
  • 2 green onions, chopped
  • 1/2 red bell pepper, chopped
  • 1 small jalapeño, seeds removed and diced
  • 1/2 tsp Old Bay seasoning
  • 1/2 tsp freshly cracked black pepper
  • 1/4 tsp sea salt
  • 3/4 cup freshly grated parmesan cheese, divided


  1. Preheat oven to 400° F.
  2. In a large bowl, whisk together cream cheese and yogurt until well combined. Stir in remaining ingredients, reserving 1/2 cup of the parmesan.
  3. Spoon mixture into a 8" square or round baking dish. Smooth with the back of a spoon and sprinkle with reserved 1/2 cup of cheese.
  4. Bake for 30 minutes or until bubbly and slightly golden on top.
  5. Serve hot with whole grain crackers, chips, or crudités.


  • If you'd rather, you can use mayo in place of the yogurt and full-fat cream cheese if that's your jam!
  • If you like a spicer dip, you can double the jalapeño, leave the seeds in, or use a serrano pepper instead.
  • Jarred roasted red peppers can be used in place of fresh bell pepper. 
  • If you want a cold dip, simply serve it before adding the parmesan to the top and baking.
  • Store leftover dip in an airtight container in the refrigerator for up tp 3 days. Leftovers can be reheated in the oven.

Keywords: healthy crab dip, no mayo crab dip, healthy baked crab dip