Hot Cheddar Crab Dip | America's Test Kitchen

Ingredients

• 2 tablespoons unsalted butter
• ½ cup finely chopped onion
• ¼ cup finely chopped celery
• ¼ cup finely chopped red bell pepper
• 2 garlic cloves, minced
• 2 teaspoons fresh thyme leaves, divided
• 1 teaspoon table salt
• ½ teaspoon cayenne pepper
• ¼ teaspoon pepper
• 1½ tablespoons all-purpose flour
• ⅔ cup whole milk
• 2 teaspoons Worcestershire sauce
• 6 ounces sharp or extra-sharp cheddar cheese, shredded (1½ cups), divided
• 8 ounces crabmeat, picked over for shells
• 1 teaspoon paprika