Bubbly cheese dip with chunks of crabmeat is a retro throwback that's bound to be a hit. While not overwhelmingly spicy, this dip has kick; for less heat, seed the chilies or substitute with diced sweet red pepper.
- Prep time 25 minutes
- Total time 35 minutes
- Portion size 12 servings
- 2 tablespoons butter
- 2 shallots thinly sliced
- 2 red finger chili peppers minced
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1 cup milk
- half pkg cream cheese cubed and softened
- 1 1/2 cup shredded old white Cheddar cheese
- 1 tub crab claw meat drained and patted dry
- 1 tablespoon Dijon mustard
- pinch each salt and pepper
- 1/3 cup chopped fresh parsley
In saucepan, melt butter over medium heat; cook shallots, chili peppers and garlic, stirring, until shallots are softened, about 3 minutes. Sprinkle with flour; cook, stirring, for 2 minutes.
Gradually whisk in milk until smooth. Cook, stirring, until thickened, about 4 minutes. Whisk in cream cheese until smooth, about 3 minutes. Whisk in two-thirds of the Cheddar cheese until melted and smooth, about 2 minutes. Stir in crabmeat, mustard, salt, pepper and parsley. Scrape into 3-cup (750 mL) ovenproof dish.
(Make-ahead: Let cool for 30 minutes. Cover with foil; refrigerate for up to 24 hours. Reheat, covered, in 400 F/200 C oven for 25 minutes. Uncover and continue with recipe.)
Sprinkle with remaining Cheddar cheese. Broil until golden and bubbly, about 4 minutes. Let stand for 5 minutes before serving.
Makes 12 servings (about 2-1/2 cups).
Nutritional facts per serving: about
- Sodium 281 mg
- Sugars 2 g
- Protein 8 g
- Calories 142.0
- Total fat 11 g
- Cholesterol 45 mg
- Saturated fat 6 g
- Total carbohydrate 4 g
- Iron 5.0
- Folate 5.0
- Calcium 14.0
- Vitamin A 16.0
- Vitamin C 15.0