As a starter for this year's Thanksgiving dinner, I decided to make this dip. I watched Paula Deen and her son, Bobby, make this on her show on the Food Network. Hubby has a different kind of crab dip that has artichoke and uses imitation crab. What I like about this dip is the use of fresh crab. I omitted a few ingredients that made this dip too spicy, because I also wanted my daughter to have a chance to eat it as well. It came out quite tasty and creamy.
8 oz cream cheese, softened
1/2 cup mayonnaise
1 cup shredded pepper jack cheese
2 medium tomatoes, chopped
3 green onions, chopped
juice of 1 lime
1 lb. lump crab meat
1) Preheat oven to 350 deg F. Grease a casserole dish and set aside.
2) Using a mixer, combine cream cheese, mayonnaise, pepper jack cheese, tomatoes, green onions and lime juice. Carefully fold in crab meat. Bake for 30 minutes, until hot and bubbly. Serve with tortilla chips, pita chips, toasted baguette.
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