This havarti dill crab dip is everything a hot appetizer should be: rich, cheesy, and loaded with sweet chunks of crab. It bakes until bubbly and golden, then gets scooped up with warm cheddar Old Bay biscuits. One bite and you’ll understand why crab dishes are worth every penny.
Why This Havarti Dill Crab Dip Wins
- Creamy dill Havarti and cream cheese baked until hot and bubbly
- Sweet chunks of crab in every scoop
- Old Bay and fresh dill bring a true Chesapeake flavor
- Served with homemade cheddar Old Bay biscuits for dunking
It tastes like something you’d order at a coastal restaurant, but you can make it at home for a fraction of the price. The biscuits are tender, cheesy, and made for scooping.
Bring the cream cheese to room temperature so the dip mixes smooth and bakes evenly.
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Why You’ll Love This Havarti Dill Crab Dip
- The Havarti dill cheese melts into something silky and savory.
- This crab dip tastes decadent but comes together with simple steps.
- Old Bay and fresh dill give it that unmistakable seafood-house flavor.
Ingredient Notes
Here are some notes on the main ingredients; all the exact measurements in the recipe card are listed below. This covers both the dip and the biscuits.
- Crabmeat is the heart of the dip, so reach for a good lump or backfin.
- Havarti dill cheese melts smooth and carries that gentle dill flavor.
- Cream cheese gives the dip its rich, spoonable body.
- Old Bay seasoning shows up in both the dip and the biscuits.
- Cold butter and buttermilk keep the cheddar biscuits flaky and tender.
For equipment you’ll need an oven-safe baking dish for the dip, plus a baking sheet and parchment for the biscuits. A pastry blender or fork helps cut the cold butter into the flour without melting it.
How to Make Havarti Dill Crab Dip
This havarti dill crab dip has two easy parts: the cheesy biscuits and the baked dip. Start the biscuits first, then mix and bake the dip while they cool.
- Mix the dry biscuit ingredients, then cut in cold butter until the clumps are the size of peas.
- Fold in buttermilk and hot sauce, shape into a disk, and roll about 1 inch thick.
- Cut the biscuits, place them 1 inch apart, and bake at 425 degrees for about 15 minutes.
- Stir all the dip ingredients together in an oven-safe bowl.
- Bake the dip at 350 degrees for about 30 minutes, until hot and bubbly.
The biscuit recipe makes a generous batch, so feel free to freeze extras for later. You can also mix the dip up to 1 day ahead and bake it right before guests arrive.
Storage Options
Leftover crab dip and biscuits both keep well with a little care. Store them separately for the best texture.
- Refrigerate the dip in an airtight container for up to 3 days.
- Keep biscuits at room temperature for 2 days or freeze them for 1 month.
- Reheat the dip in a 350 degree oven until warm and bubbly again.
Variations & Substitutions
This crab dip is easy to adjust to what you have on hand. Here are a few simple ideas.
- Use plain Havarti and stir in extra fresh dill if dill Havarti is hard to find.
- Add a handful of shredded Gruyere for a deeper, nuttier flavor.
- Spoon the dip over toasted baguette slices instead of biscuits.
- Stir in a pinch of cayenne for a little more heat.
What to Serve with Havarti Dill Crab Dip
This havarti dill crab dip is a star on any appetizer table, especially next to other seafood favorites. Here’s what pairs nicely.
- The warm cheddar Old Bay biscuits, of course.
- Crisp crackers and toasted baguette for variety.
- Another cozy crowd-pleaser like this hot shrimp po boy dip.
- A heartier bite such as a serving of lobster poutine.
Before you preheat the oven, here are a few common questions about this dip.
Frequently Asked Questions
Can I make havarti dill crab dip ahead of time?
Yes. Mix everything together and refrigerate it for up to a day, then bake it just before serving so it comes out hot and bubbly.
What can I use if I can’t find Havarti dill cheese?
Use plain Havarti and add a little extra fresh chopped dill. The flavor stays close to the original.
What should I serve for dipping?
The cheddar Old Bay biscuits are the natural match, but crackers, toasted baguette, or sliced vegetables all work well.
Can I freeze the leftover dip?
It is best fresh, but you can freeze it for up to a month. Thaw it in the fridge and reheat gently in the oven.
Pull this bubbling dip out of the oven with a basket of warm biscuits and you’ve got an appetizer worth gathering around. It’s coastal comfort food, made right in your own kitchen.
Hot Havarti Dill Crab Dip with Cheddar Old Bay Biscuits
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Ingredients
- 4 cups all purpose flour
- 8 oz cheddar cheese shredded
- 2 Tbsp baking powder
- 1 Tbsp sugar
- 2 tsp Old Bay Seasoning
- 1½ tsp garlic powder
- ½ tsp baking soda
- 12 Tbsp cold unsalted butter cut in small chunks
- 1½ cup cold buttermilk plus 2 Tbsp
- a few dashes of hot sauce
- 12 oz crabmeat
- 8 oz Havarti dill cheese shredded
- 1 8 oz brick of cream cheese at room temperature
- ¼ cup shallots finely chopped
- 6 Tbsp mayonnaise
- 1 Tbsp fresh dill finely chopped
- 2 tsp Old Bay seasoning
- 2 garlic cloves minced
- a few dashes of hot sauce
- fresh ground black pepper to taste
Instructions
- Preheat oven to 425º. Place a sheet of parchment paper on a baking sheet.
- Mix together the flour, cheese, baking powder, sugar, Old Bay, garlic powder and baking soda until combined. Cut in the butter into the flour mixture using a pastry blender or the tines of a fork. Keep cutting until you have clumps of butter the size of peas.
- Add the buttermilk and hot sauce and fold the mixture together until it comes together in a ball. You might need a bit more buttermilk if you feel it’s not holding together. Once it starts to mass together, use your hands to form it into a disk. You don’t want to play with it too much because the heat from your hands will melt the butter.
- Place disk onto floured surface and roll out into a circle about 1″ thick. Use smallest cutter and cut biscuits with one swift downward motion. Place biscuits on baking sheet about 1″ apart. Take dough scraps, roll into a ball and start the process over and repeat until all dough has been used.
- Bake until golden and puffed, about 15 minutes.
- Preheat oven to 350º.
- Mix all ingredients together in an oven safe bowl. Place bowl in oven and bake until hot and bubbly, about 30 minutes. Serve with warm Cheddar Old Bay Biscuits.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
TOTALLY making this – with crab for my husband, without for me!
You’re totally right, crab is a bit of work but totally worth it! Love the cheesy crab dip though! I bet it’s just perfect with those biscuits!
Good morning Melanie. Now I’m starving! Your hot crab dip and Old Bay biscuits look and sound marvelous! I have to try these as soon as humanly possible! Crab meat is a lot of work and the crab cakes and crab dip are probably my favorite, especially if you don’t have a lot of time to battle the crabs for every last morsel!
I love that you paired a crap dip with delicious biscuits – it really doesn’t get much better than that!
Ok, I’ve been waiting for you to post this one.
Divine!
Hot, cheesy crab dip is my favorite, too! And how perfect to pair it with cheesy biscuits. Fantastic!
The biscuits look beautiful however I am drooling over that dip and everything in it is making me swoon!
Oh I’m all over these biscuits!
If I made this I would be Mother and Wife of the year! Fantastic recipe!
Oh, this sounds so delicious!!!!!!!!! If only my husband could eat crab!! So unfair that I will not be trying this because really it looks and sounds divine!!!! Wonderful to have you creating wonderful recipes again! xx
The dip and biscuits definitely look like more than one Beautiful Bite! Your photos are wonderful. Do you think it would work with lobster instead of crab? Lobster prices seem to be coming down in New Engl. Market Basket had lobster $6.99 a pound this week. Have a gang coming for 4th of July weekend and would love to try. (Of course, breakfast will include your blueberry brunch cake–family and friends now expect it!)
Sure! Shrimp could work too! It’s pretty versatile that way. And I’m with you. I love that brunch cake too.
Glad you’ve settled in to your new home Melanie – and that you are embracing the local cuisine! This looks fantastic!
I had to read the title twice to process what is all included in this recipe! This looks sinfully delicious!! All that melted cheese… mmm…. I’m drooling over your pictures!!
Is it wrong that I want to dive face first into this bowl ; )
Ummmm I would happily eat a giant bowl of this….oh yeah! P.S. Crab always kills my hands but it’s SOOOOOOOO worth it.