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SUNDAY FOOTBALL Crab Dip

October 24, 2016

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Fall time of the year brings out the comfort foods along with the lineup of sports, seasonal colors and hot apple cider.  Speaking of sports and foods here is a dish to cover both activities.  A one dish recipe from countertop to oven to serving.

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • ¼ – ½ cup kefir
  • ¾ sour cream
  • 2 teaspoons OLD BAY® Seasoning
  • ½ teaspoon ground mustard
  • 1-pound lump crabmeat
  • ½ cup grated pepper jack cheese
  • ¼ cup grated parmesan cheese.
  • Tabasco sauce to taste
  • White pepper (optional)
  • Parsley for decoration (optional)

 

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Considering all of the crab meat I purchase recently I decided it is that time of year.  While I am not a big fan of sports the weather outside today called for this dip.  It is easy and fast to put together but the baking will have you watching the clock and the oven.  It is also a one dish recipe.   Serve as an appetizer or as my choice a game day treat with crackers or pita chips, you cannot go wrong and I promise you, you will make it again.

  1. Preheat oven to 350°F.
  2. Using a wooden spoon mix together in an oven proofed dish cream cheese, kefir, sour cream, Old Bay ground mustard, white pepper, tabasco sauce and cheeses until well blended.
  3. Gently fold in the crab meat
  4. Sprinkle the top with additional parmesan cheese and parsley if desired.
  5. Bake 40 minutes or until hot, bubbly and a light golden brown. Allow the dip to cool slightly before serving.  This is a cheesy dish and can burn the mouth is eaten too soon.  Also because of the liquids and soft cheeses used the cooling period will allow the dip to setup.
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For a smoother dip I used a microplane zester to grate the parmesan and pepper jack cheeses. BTW, you can also use Neufchatel cheese in place of regular cream cheese.

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