Friday, December 16, 2011

Appetizer Idea #3

Hot dips with veggies and crackers.  It is so hard for me to use restraint when presented with a hot crab dip or a hot artichoke and spinach dip.  I literally want to eat a whole bowl by myself.  There is something so satisfying about a warm, creamy, and salty concoction tempered with the crunch of a good cracker.  Yum.

Here are two recipes for you - make one today and take it to a party - or, make a batch for yourself and just call it a party!

Hot Crab Dip:

Hot Crab Dip Recipe (courtesy of

  • 1 8-ounce package of cream cheese
  • 1/3 cup mayonnaise
  • 2 teaspoons lemon juice
  • 1 Tbsp water
  • 2 green onions, sliced, greens included
  • 3 Tbsp chopped fresh parsley, or 1 Tbsp dried parsley
  • 1 Tbsp horseradish
  • 1/4 teaspoon Worcestershire sauce
  • 1/2 teaspoon of Tabasco or more to taste
  • 1/2 cup slivered almonds
  • 1 cup of canned crabmeat (the kind in the tuna aisle)

 1 Preheat oven to 350°F. Beat together the cream cheese, mayonnaise, lemon juice, water, onions, and parsley until smooth. Mix in the Worcestershire sauce, Tabasco, and horseradish. Fold in the slivered almonds and lump crab meat. Place in an oven-proof casserole serving dish.

2 Bake until bubbly and heated through, about 20 minutes. Serve with crackers or thinly sliced baguette.

I know you can't see how good this is, but just trust me, please.....

Baked Spinach and Artichoke Dip (my mom's recipe)

1 package of cream cheese, softened (8oz)
1 cup of sour cream
1 cup parmesan cheese
1 cup shredded monterey jack cheese
1 10oz package of frozen spinach, drained
1 small jar of marinated artichokes

mix all ingredients and bake at 375 degrees for 25 minutes

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