Recipe courtesy of The Neelys
Drunken Goat Cheese Crab Dip
Getting reviews...
- Level: Easy
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 429
- Total Fat
- 30 g
- Saturated Fat
- 19 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 26 g
- Cholesterol
- 153 mg
- Sodium
- 794 mg
- Level: Easy
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 429
- Total Fat
- 30 g
- Saturated Fat
- 19 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 26 g
- Cholesterol
- 153 mg
- Sodium
- 794 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F.
- Melt the butter over medium-high heat in a large skillet. Once foaming, add the shallots and cook until softened, 3 to 4 minutes. Add the garlic and cook until fragrant, 1 minute. Add the half-and-half and bring to a simmer. Whisk in the cream cheese in increments. Once incorporated and smooth, add all but 1/4 cup of the goat cheese in handfuls and whisk until melted. Remove from the heat and stir in the crabmeat and 2 tablespoons of the chopped parsley. Pour into a 1 1/2-quart casserole dish.
- Mix together the panko, remaining 1/4 cup grated cheese, remaining 2 tablespoons parsley and the paprika in a small bowl. Sprinkle the top of the dip with the mixture. Bake until bubbly and hot, 20 minutes. Serve with whole wheat pita chips.
