Drunken Goat Cheese Crab Dip

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

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 2 tablespoons butter
  • 1 shallot, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 cup half-and-half
  • 8 ounces reduced-fat cream cheese, cubed, at room temperature
  • 8 ounces grated drunken goat cheese
  • 1 pound claw crabmeat, picked through for shells and cartilage
  • 1/4 cup chopped fresh parsley
  • 1/4 cup panko breadcrumbs
  • 1/2 teaspoon paprika
  • Whole-wheat pita chips, for serving
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.


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