Crab Pepper Dip
Submitted by: Cami Jane
Combine crabmeat with cream cheese, sour cream, and pepper cheese for a creamy dip. Toast bread pieces to serve with the dip.
Ingredients
- 1 Lb Cooked crabmeat (real or imitation)
- 1 lb cream cheese, softened
- 4 oz dairy sour cream
- 1 cup shredded Monterey Jack cheese with jalapeno peppers
- 1/2 cup minced roasted red sweet pepper
- 4 large cloves minced roasted garlic
- 1/2 cup chopped onion
- 1 tbs snipped chives
- 1/2 tsp garlic salt
- 1/4 cup butter or margarine
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Method
In a large bowl combine crab, softened cream cheese, sour cream, and Monterey Jack cheese. Combine well. Mixture should be thick and a little dry looking. Add roasted peppers, garlic and onions; mix together. Add chives and garlic salt. Cover bowl and set mixture into fridge for about 20 minutes. Meanwhile, take a loaf of any solid sourdough style bread and tear into chunks. Toss bread in a bowl with some olive oil, paprika and a little garlic powder. Spread in a shallow baking pan. Bake for about 15 minutes until toasted. When ready to serve, spread crab mixture in a microwave-safe pie plate, dot with butter, and microwave until just heated through. Mix will be gooey and buttery and full of rich flavor. Serve with toasted bread chunks. A great appetizer or a main dish.
Notes: Dip is best if served warm with butter or margerine freshly melted into it.
Number of Servings: 6 to 8
Submitted by: Cami Jane ( See all of Cami Jane Recipes )
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