This is a great dip for ANY tailgate party. Serve it fresh out of the oven… hot and bubbly and served with tortilla chips.


2 (8-ounce) packages cream cheese, at room temperature
1 clove garlic, minced
4-5 LARGE  green onions, chopped
1 can Rotel original tomatoes, DRAINED VERY WELL
2 tablespoons sour cream
8 ounces Flaked Krab, chopped small
15-ounce can black beans, rinsed & DRAINED VERY WELL
Frank’s Original Hot Sauce to taste
Sea salt to taste
1 cup Colby-Jack mixed grated cheese
tortilla chips for dunking
  • In a large bowl, soften cream cheese by beating until smooth with an electric mixer. 
  • Add garlic, green onions, tomatoes, sour cream, chicken pieces and black beans stirring by hand until combined. 
  • Add hot sauce and sea salt until you reach desired taste. 
  • Arrange ingredients in an oven safe dish and top with grated cheese.
  • Bake 20-30 minutes at 350 degrees until cheese is brown and bubbly.
  • Serve with chips.
NOTE: Dip can be served cold but we like it best warm.

The leftovers are then perfect for making seafood enchiladas.  

  • Roll into tortillas. 
  • Top with chile verde sauce and more grated cheese.  
  • Bake and enjoy.