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I like things spicy, and I like things cheesy – so, why not combine them? This hot crab dip does precisely that! Not only is this dip full of ooey-gooey goodness, but if you make our easy icebox bread and pair it with this week’s Wine Wednesday pick, you have a winning combo to bring to your next get-together. Try it out this Labor Day weekend and watch the smiles turn up on everyone’s face. 😉

Ingredients

  • 8 oz. of crab meat. (I used refrigerated canned, but if you want to go through the labor of cracking fresh crab, this dip could be that much better)
  • 2 1/2 Cups of shredded Mexican cheese (separate 1/2 cup half and save)
  • 8 oz. Cream cheese
  • Juice from 1/2 lemon and 1/2 a lime.
  • 1/2 Cup of finely diced onions
  • 2 Finely chopped jalapenos
  • 2 Minced garlic cloves

Instructions

  1. Drain crab meat. Toss with citrus juice.
  2. Saute garlic, onion, and jalapeno. (Reserve a few uncooked pieces for the top as the garnish.) If you don’t want it so spicy, forgo one jalapeno.
  3. In a bowl, combine 2 cups of shredded cheese with crab meat, and cream cheese. Mix until well blended.
  4. Once some of the moisture has been removed from onions, garlic, and jalapeno, add to cheese and crab mixture.
  5. Cook on 350 for about 20 minutes in an oven-safe pan. (I used a brie baking dish.)
  6. Top with remaining cheese and jalapeno. Also, feel free to top with cilantro and a few drizzles of sour cream.
  7. Now, dip that warm toasty bread, sip on the wine, and enjoy!

Happy Eating!

Love, Jess

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  • […] was a nice minerality to the wine, but also a lovely fruitiness that went well with my spicy and cheesy crab dip and freshly baked […]

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