Noelia and I were doing some Christmas food planning recently and we decided to have one meal of just appetizers. A Dip-mas if you will. I think we’ll make a charcuterie board, stuffed jalapeños (one of Noelia’s family recipes), stuffed mushrooms and this crab dip.
Cheesy Crab Dip
4 oz softened cream cheese 1/3 cup heavy cream
1/3 cup heavy cream
1/3 cup sour cream 1/4 cup mayo
1/4 cup mayo
1/2 cup cheddar
1/2 cup Asaiago
1 to 2 tsp Worcestershire
Tabasco to taste
2 tsp pepper
1 tbsp garlic powder
1 tbsp Old Bay
3 green onions, chopped
16 oz lump crab meat
Add all ingredients to a mixing bowl. Add the crab after all other ingredients are mixed together to keep it from breaking up too much. Place in baking dish. Top with cheddar cheese and sprinkle Old Bay on top.
Bake at 375 for 15-20 minutes. Optional: save some of the crab for the top. Toss crab with lemon juice and Old Bay and add to the top of the dip after baking.
I hardly ever think to make bean dip at home, but this one sounds good. You could eat it warm with chips or make nachos with them. I’d probably add some cilantro. And I’d probably double it because I’m a pig.
Bean Dip
1 tbsp olive oil
1/3 cup chopped red onion
1 (15-oz) can pinto beans, rinsed and drained
2 garlic cloves, chopped
3 tbsp chopped red bell pepper
3/4 tsp chili powder 1-1/2 tsp red wine vine
1-1/2 tsp red wine vinegar
1/4 tsp dried oregano
3/4 tsp kosher salt
1/4 tsp freshly-ground black pepper
Heat oil in a large skillet over medium. Add onion and cook until softened, 4-5 minutes. Add beans, garlic, and bell pepper and cook, stirring, until softened and warmed through, 4-5 minutes. Stir in chili powder and cook until fragrant, about 1 minute more.
Pulse bean mixture, vinegar, oregano, 3/4 tsp. salt, 1/4 tsp. pepper, and 1/4 cup water in a food processor, adding water by the tablespoonful if needed, until smooth. Taste and adjust seasoning. Serve warm or at room temperature.
—kwc—
And pimento cheese on crackers is good any time of year.
Pimento Cheese
3/4 cup pimentos 1/2 small shallot, grated
1/2 small shallot, grated 2 oz cream cheese
2 oz cream cheese
6 tbsp mayo 6 tbsp Miracle Whip
6 tbsp Miracle Whip
2 tsp Worcestershire
1/4 tsp kosher salt
3-5 dashes hot sauce 6 oz mild cheddar, shred
6 oz mild cheddar, shredded 6 oz sharp cheddar,
6 oz sharp cheddar, shredded
3 oz Parmesan, shredded
3 oz Pepper Jack cheese, shredded
Drain pimentos, reserving liquid. Process shallot, cream cheese, mayonnaise, Miracle Whip, Worcestershire, salt, hot sauce, and 2 tbsp. pepper liquid in a food processor until very smooth. Add cheeses and pulse until just combined. Add pimentos and pulse until just combined. Serve with crackers.
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