Bobby’s Hot Tomato, Jack and Crab Dip
By avaspapa
Rate this recipe
0/5
(0 Votes)
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
Details
Preparation
Step 1
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.
You'll also love
- Gourmet Apple Crisp 0/5 (0 Votes)
- WATERMELON FLAVORED CAKE 0/5 (0 Votes)
- spinach carbonara pizza 0/5 (0 Votes)
- HUNGARIAN POTATO BISCUITS 0/5 (0 Votes)
- Scalloped Potatoes with Egg 4/5 (1 Votes)
- Beef Stuffed Cabbage Rolls in a... 3/5 (3 Votes)
- Tomato Basil, Creamy Agave Soup 0/5 (0 Votes)
- Baked Grouper with Crab 0/5 (0 Votes)
Review this recipe