Bobby's Hot Tomato, Jack and Crab Dip

Total Time:
45 min
Prep:
15 min
Cook:
30 min

Yield:
8 servings
Level:
Easy

Ingredients
  • Nonstick spray
  • 1 (8-ounce) package cream cheese, softened
  • 1 cup (4 ounces) grated pepper Jack cheese
  • 1/2 cup mayonnaise
  • 2 limes, juiced
  • 1 teaspoon hot sauce (recommended: Paula Deen)
  • 1 pound lump crabmeat, well drained and picked clean of shells
  • 1 cup seeded, diced tomatoes (2 medium tomatoes)
  • 1/4 cup chopped green onions (scallions), white and light green parts
  • 1/4 cup chopped fresh basil leaves
  • 2 cloves garlic, finely chopped
  • 1/4 teaspoon salt
  • 1/2 teaspoon crushed black peppercorns
  • 2 avocados
  • Crackers or crusty bread, for serving
Directions
  • Preheat the oven to 350 degrees F. Spray a 1 quart baking dish with nonstick spray.

  • In a large bowl, mix together the cream cheese, pepper Jack, mayonnaise, lime juice, and hot sauce until smooth. Fold in the crabmeat, tomatoes, green onions, basil, garlic, salt, and pepper.

  • Smooth the mixture into baking dish. Bake until golden and bubbly, about 30 minutes.

  • Split, pit, peel, and dice the avocados and sprinkle them over the crab dip after it has cooled slightly. Serve warm with crackers or crusty bread.


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