Appetizer Recipes

Southwest Crab Dip

February 3, 2019 /

This is a perfect game day appy! I absolutely love the typical artichoke crab dip but was wanting something more nacho inspired! This is very simple and full of a lot of flavor. Serve this with tortilla chips, or toasted french bread.

Ingredients

  • 8 oz of cream cheese room temperature
  • 2/3 cup of sour cream
  • 1/3 cup of mayo
  • 1 1/2 tablespoon of olive oil
  • 12 oz of mock crab chopped (if you prefer to use the real thing choose jumbo lump crab)
  • 4.5 oz chopped green chilies
  • 1 cup of super sweet frozen corn
  • 1 1/4 cup of shredded mozzarella cheese
  • 1 small red onion diced
  • 1/2 red pepper diced
  • 3 garlic cloves crushed
  • 1/4 cup of chopped fresh cilantro, plus for garnishing at the end
  • 1/2 tsp of crushed red pepper flakes
  • 2 tsp of cumin
  • 1/2 tsp of salt
  • Fresh ground pepper to taste

Directions

In a fry pan on medium heat add olive oil and saute the onion, garlic, chopped green chilies, and red pepper until onion is soft. Add cumin, salt, fresh ground pepper, and crushed red pepper flakes. Mix to incorporate, remove from heat and set aside. Cream the cream cheese, sour cream, and mayo with a hand held mixer on medium speed until fully blended. Fold in all the ingredients from saute pan, corn, crab, cheese, and cilantro. Pour into a greased 1 1/2 quart oven safe dish and place in oven at 375 degrees for 45 minutes covered. Pull out of oven let stand for a few minutes and garnish with freshly chopped cilantro. Serve with chips or toasted french bread!

XOXOX Jessi