Thursday, July 28, 2011

Recipe for Hot Tomato Jack and Crab Dip

Recipe for Hot Tomato Jack and Crab Dip:

1 8 oz. package softened cream cheese
1 cup (4 oz.) grated pepper Jack cheese
1/2 cup mayonnaise
2 limes, juiced
1 teaspoon hot sauce
1 lb. lump crab meat, drained and picked clean of shells
1 cup seeded & diced tomatoes
1/4 cup chopped scallions
1/4 cup chopped fresh basil leaves
2 cloves garlic, finely chopped
1/4 teaspoon salt
1/2 tsp. crushed black peppercorn
2 avocados
Crackers, crusty bread, or chips for serving

Preheat oven to 350 degrees. Spray 1 quart baking dish with nonstick spray. In a large bowl, mix together the cream cheese, pepper Jack, mayo, lime juice and hot sauce until smooth. Fold in the crab meat, tomatoes, green onions, basil, garlic, salt, and pepper. Smooth the texture into baking dish. Bake until golden and bubbly, about 30 minutes.

Dice avocados and sprinkle them over the crab dip after it has cooled slightly.

Ruth Ann

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