Jalapeno Crab Dip
With tender, sweet Dungeness crab, creamy cheese, and Herbie's heady mace spice, this dip will complement any family feast—just make sure you get a few bites before it completely disappears and slurp a little Frolic Viognier along with it.
- For the Dip: ·
- Cream Cheese · 16 ounces
- Chevre · 8 ounces
- Sour Cream · 4 ounces
- Heavy Cream · 1/4 cup
- Dungeness Crab Meat · 16 ounces
- Pickled Jalapenos, minced · 1/4 cup
- Herbie's Mace (ground) · 2 tablespoons
- bunch Green Onions, thinly sliced · 1
- Parmesan Cheese, grated · 8 ounces
- Salt & Pepper ·
- For the Crostini's ·
- 1 Baguette, sliced on a bias ·
- Olive oil · 1 tablespoon
- Salt, to taste ·
Pre heat your oven to 400 degrees
Combine all the ingredients except for the parmesan cheese in a large bowl, mix with a plastic spatula until all ingredients are well incorporated. Set Aside.
Lay the baguette slices out on a cookie sheet and drizzle with olive oil. Season to taste with salt and bake at 400 degrees for about 8min. or until they are golden brown. Remove from the oven and set aside.
In ramekins or a large baking dish add the cream cheese dip mixture and make sure that it is evenly distributed so that they top is flat. Add the grated parmesan on top of the dip and bake in the oven at 400 degrees for about 10min. or until the parmesan on top of the dip turns golden brown.
Remove the dip from the oven and allow to cool for 5 min. Serve with the crostini's and enjoy with Williamson Wines Frolic Viognier.
Having a large party or family get together? This is a great recipe to make the night before! Follow the recipe as is. After you top the dip with the grated parmesan; cover with plastic wrap and keep it in the refrigerator over night. When your are ready to go the next day, pre heat your oven and finish by baking it in the oven.
Also the crostini's can be made the day before, just keep them well covered with plastic wrap and store on your counter top.