Cheesy Seafood Dip

Need a quick and easy recipe to impress your holiday guests or a dish to take to an upcoming holiday party?  Look no further than my Cheesy Crab Dip.

This is a hot dip I serve with toasted French bread and the best part…you can prepare it the night before and cook it right before your event.

The key to any good recipe is the ingredients you use, so choose wisely on the crab and cheese.  I only use lump crab meat for this dish, which I get from my friend Chris Perkins, who owns Express Foods (a seafood delivery business in our region).  You can also find his lump crab meat at Horrmann Meats in Springfield, MO., or at Farmers Market of the Ozarks every Saturday from 8:00 am to 1:00 pm, year-round.

I promise this dip will be your new favorite part of the the holiday season!  Cheers and Merry Christmas…

seafood-dipCheesy Crab Dip

(I double this recipe for parties)
1 package (8 oz) cream cheese, softened
½ C. mayo
2 garlic cloves, pressed
1 lb. lump crabmeat
1 C. shredded Swiss cheese
1/4 cup Parmesan cheese
½ C. thinly sliced green onion and tops
¼ C. diced red bell pepper
2 cloves garlic, minced
¼ C. diced green onion
1 juice of a lemon
2 tsp. hot pepper sauce
1/2 tsp. dry mustard powder
1 T.Worcestershire sauce
1 loaf of bread toasted, for serving

Preheat oven to 350 degrees. Combined cream cheese and mayo in a bowl; mix well and press garlic into batter, mix well.

Add remaining ingredients and mix well.

Spoon into a casserole dish and bake for 25-30 minutes or until golden brown and bubbly. Serve with French bread slices.

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