#TBT Crab Dip

Jess and I got to celebrate new years together, it was such a blast-check out some of our photos on @Damndelish‘s Instagram page. Anyway, my boyfriend had requested I make crab dip as one of the appetizers. First of all, I was appalled he requested something (ok I know I should be touched that he loves my cooking enough to be more excited for my dip than the platter of shrimp cocktail I picked up from DiBruno Brothers, however getting back to my true emotion of initial annoyance-how dare he not request something from our amazing apps section on the blog?!) We have a plethora of yummy party foods and he choses something I have never even attempted making before? What’s so wrong with my crab stuffed mushroom caps that you need a crab dip? (ha I know what you are all thinking, BBC-bitches be cray!) and perhaps I was being cray, but I went hunting for ideas to please the man nonetheless and it came out fab! Below are the deets on the Dip-aliciousness. (that’s right I’m no longer mad at him and am creating words because it was so yummy)

  • 1/2 lb. of jumbo lump crab meat (free of shells, also I have said this before, perhaps in the crab cake post, but PLEASE do not use imitation crab or claw meat or any other BULLSHIT. Great recipes start with quality ingredients, k thanks rant over.)
  • 1 (8 oz) package of cream cheese (feel free to do a savory flavored one to amp this recipe up, but plain works as well)
  • 1/2 cup mayo
  • 1/4 cup grated parmesan
  • 3 tbsp. minced green onions (use both green & white, don’t discriminate)
  • 2 large cloves of garlic, minced
  • 2 tablespoons of lemon juice
  • 2 tsp. Worcestershire sauce
  • salt, pepper, and hot sauce to taste
  • 1/2 teaspoon of old bay seasoning (PS I did 1 tsp.)
  • Optional: I sprinkled some shredded Mexican cheese as a layer on top

Preheat oven to 325 degrees, bake the dip after combining all ingredients (gently, by hand, you don’t want to break up crab to un-tasteable pieces) for 35-40 minutes until golden on top. Serve hot with brioche toast, crackers, or veggies.

Oh also cool your jets kids, OUR BIRTHDAYS ARE TOMORROWWW!!! Best. Day. Ever.

Happy Eating, XO.

Homemade Dill Dressing

Ever since Sonia posted the flies and swims recipe, I’ve had cravings for dill. Weird, I know. I’ve never given dill a second thought (why would I?). But it was so refreshing, I want it in all the recipes! So it got me thinking, how hard could it be to make a dill dressing? I got a little “epicurious” and found a simple recipe for it, but my own spin on it is below. It’s the perfect compliment to our kale and quinoa salad (recipe coming soon!).

*Makes about 2 cups of dressing.

  • 1 1/4 cups mayonnaise (please don’t use Miracle Whip. I usually love the stuff but it def doesn’t work for this. Trust me, I tried it with the first batch.)
  • 1/2 cup sour cream
  • 1/3 cup heavy cream
  • 1/3 cup chopped fresh dill
  • 3 tablespoons fresh lemon juice
  • 3 garlic cloves, minced
  • 1 teaspoons Worcestershire sauce

Whisk the mayo, sour cream, and heavy cream first, then blend in the rest of the ingredients. I stored mine in a cute mason jar so it will last a little longer. And who doesn’t love mason jars these days?!

Happy Eating, XO.