Thursday, September 15, 2011

Hot Crab Dip

Crab Dip 1

I have made this dip several times and had it posted on a previous blog I co-wrote on.  I bust it out every once in awhile, and people are constantly texting me for the recipe.  I have tweaked it a bit, but I think I've got it now.  For those of you that know already, I go to the local Chinese restaurant and have them fry me won ton strips almost like chips and used to walk out with 2 big bags for $4!! Yes you heard me right, four dollars!  *This has since changed...not sure if it's due to the fact that they realized they should charge more, or the fact that all of my town has gone in asking for chips, but it's now $3 for one bag (which is plenty)... I say don't blame me, blame the dip.  I cannot be held responsible for a sudden shortage in cream cheese, crab meat, and wontons.  Buying the "chips" is significantly cheaper than me making my own (which you could very well do, and would probably be healthier)  Enjoy!

Crab Dip 2

Hot Crab Dip
printable recipe
serves 12 people

8 oz. cream cheese softened
3/4 cup sour cream
4 Tbsp. mayo
4 Tbsp. butter, softened
1 bunch green onions, chopped
1 Tbsp. diced jalapenos (I think I added more than that just because I like things spicy)
1 tsp. seasoned salt (you could also use Old Bay)
cracked pepper to taste
dash of hot sauce
1/2 tsp. Paprika
2 (6 oz.) cans white crab, drained
1 cup mozzarella cheese
Parmesan Cheese (optional)

Blend first 4 ingredients until smooth, add salt, paprika, pepper, and hot sauce.  Blend.  Stir in the rest of the ingredients and bake @ 350 for 20 min.  I put more mozzarella cheese on top for the last 5 minutes of baking. 
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