Monday, December 6, 2010

Spicy Jalapeno-Cheese Crab Dip

This recipe makes a fantastic holiday party appetizer. Serve warm with crackers, pita wedges, baguette slices, or even restaurant-style tortilla chips. If your budget is tight, you can even substitute imitation crabmeat for the real crabmeat - just coarsely shred or chop before using in the recipe.

1 lb crabmeat, picked over for shells
1/2 cup Just My Taste Jalapeno Dip
1/2 cup shredded Monterey Jack or pepperjack cheese
2 Tbs plain goat cheese (the soft kind) OR cream cheese (if you don't like goat cheese)
1/4 cup grated Asiago cheese
1/4 cup mayonnaise (you can use low-fat but NOT fat-free)
2 to 3 cloves garlic, minced (you can use hot pickled garlic for extra zest)
1/3 cup chopped onion (I use sweet onion, but you can use any kind)
Juice of 1/2 lemon or lime
1/4 cup grated Parmesan cheese

Preheat oven to 375F degrees. Combine all ingredients EXCEPT the Parmesan cheese, place mixture in a casserole dish or oven-proof serving dish (keep in mind that you'll be serving the dip in the same dish you cook it in), and sprinkle the top with the Parmesan cheese. Bake at 375F until golden brown on top, about 20 to 30 minutes depending on your oven. That's it!

Zestfully yours,

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