From the kitchen of: Colleen L. Makes: Enough for an 8×8 pan
Total time: 10 min to prep, 30 min to bake
The first time I experienced Colleen’s mean crab dip was during the afterparty for my husband’s 30th birthday. She was kind enough to ask me whether she can bring something. I, of course, said yes. She arrived to the party carrying this magical, decadent, cheesy, gooey crab dip. Not gonna lie, I tried to show her up with some imported slices of cheese, but they were no match for her dip. I got Colleen to email me the recipe and made it for some friends while we watched a football game. I did tweak it just a bit by adding a few spices … you know food bloggers like to change it up a bit. But, the beauty about this recipe is the fact it can be prepared the morning of or even the night before. Just cover with plastic wrap and refrigerate until you’re ready to pop it in the oven. This may not be most figure-flattering dip, but it’s not like you’ll eat it every day. At least that’s what I tell myself :) Thanks, Colleen for sharing your recipe!
1 – 8 oz. packet of cream cheese
1/2 cup mayo
1/2 cup shredded cheddar cheese
1/2 cup shredded swiss cheese
1/4 cup chopped onions
1 can of lump crab meat
couple dashes of paprika
couple dashes of onion powder
couple dashes of garlic powder
Don’t forget the pita chips!
1. Combine cheeses, mayo and onions. Add the cream cheese, mayo, cheddar and swiss cheese, and chopped onions in a medium bowl. Blend together with a hand mixer until well combined.
2. Add spices and crab meat. At this point, add the spices and drained crab meat. Carefully mix together with a spatula to avoid breaking up the crab too much.
3. Bake and enjoy. Pour mixture in a 8×8 pan and pop in a preheated 350° oven. Bake for 30 minutes until the top is brown and bubbly. Serve immediately with some pita chips.
If you enjoyed this post, please don’t forget to leave some love below or subscribe to the feed to get future articles delivered to your feed reader.