Description
A warm and cheesy dip loaded with crab and peppers. Perfect game day appetizer!
Ingredients
- 1 whole Shallot, Diced
- 1 whole Jalapeno, Seeds Removed, Diced
- ½ whole Red Bell Pepper, Diced
- 8 ounces, weight Philadelphia Cream Cheese, Softened
- 3 Tablespoons Diced Roasted Red Peppers (from A Jar)
- 1 cup Canned Crab Meat, Drained
- 1-½ Tablespoon Old Bay Seasoning
- 4 Tablespoons Green Onion, Thinly Sliced
- ¼ cups Grated Parmesan Cheese
- ¼ cups Heavy Cream
- ½ cups Bread Crumbs
- 1 whole Shallot, Diced
- 1 whole Jalapeno, Seeds Removed, Diced
- ½ whole Red Bell Pepper, Diced
- 8 ounces, weight Philadelphia Cream Cheese, Softened
- 3 Tablespoons Diced Roasted Red Peppers (from A Jar)
- 1 cup Canned Crab Meat, Drained
- 1-½ Tablespoon Old Bay Seasoning
- 4 Tablespoons Green Onion, Thinly Sliced
- ¼ cups Grated Parmesan Cheese
- ¼ cups Heavy Cream
- ½ cups Bread Crumbs
Preparation
Preheat your oven to 350 F.
To start, add the shallots, jalapeno and red bell pepper into a non-stick skillet. Cook for about 5 minutes on medium heat, just until they are lightly softened. Then place everything but the bread crumbs into a mixing bowl and mix to combine. Make sure everything is incorporated. Then with a rubber spatula, scrape everything into a baking dish (I used a 9-inch round dish). Bake in the oven for about 25 minutes or until everything is nice and bubbly.
Remove dish from the oven and turn on the broiler. Top the dip with the breadcrumbs, then place dish under your broiler until the breadcrumbs are nice and toasted, about 4-6 minutes.
My wife inspired me to make this and she totally fell in love with this dip. The end result is nothing short of amazing. The balance of cheeses and peppers and the crunchy topping really made for a great, and easy dip. Hope you enjoy!
No comments:
Post a Comment