Crab DipThis is a modified version of crab dip my mom has adapted from a restaurant in Houston. It is delicious and can be served as an appetizer or for an entree with a light salad.
Mix in a medium bowl:
4 oz sour cream
4 oz cream cheese, softened
1/4 cup mayo
add enough cream to soften
Add to bowl:
1 minced garlic clove
1 small chopped onion
3/4 cup of grated cheeses (combo of monterey jack, American, and parmesan)
1/4 package frozen drained spinach (previously thawed)
2 artichoke hearts (can use frozen-thawed or canned), chopped
1/2 lbs fresh lump crab
1/4 tsp cayenne pepper
salt and pepper to taste
Once combined, add to oven-proof serving dish. Top with breadcrumbs, parmesan cheese. Bake 400 degrees in preheated oven for 12-15 minutes. Serve with warm pita chips.
1 comment:
Hi Jenn,
We aren't big foodies here, and have to avoid anything with nuts or beans because of my daughter's allergy, but I just wanted to stop by and say hello on your blog anyway. I think what you're doing is a great idea, and I may direct some of my friends here.
I'm cracking up, finding out how many of my new facebook friends are also bloggers.
I hope you are well.
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