Hot Crab Dip

• Gluten free

• Seafood

  • 1 lb Lump crab meat

• Produce

  • 2 tbsp Chives, Fresh
  • 1 Chives and fresh dill, Fresh
  • 1 tbsp Dill, Fresh
  • 2 tbsp Shallots

• Condiments

  • 1/2 tsp Hot sauce
  • 2 tbsp Lemon juice, Fresh Squeezed
  • 1/3 cup Mayonnaise

• Baking & Spices

  • 1/4 tsp Salt

• Oils & Vinegars

  • 2 tsp Olive oil, Extra Virgin

• Dairy

  • 8 oz Cream cheese
  • 2/3 cup Parmesan
  • 1/3 cup Sour cream

Found on serenabakessimplyfromscratch.com

Description

Ingredients

• 2 teaspoons Extra Virgin Olive Oil
• 2 tablespoons Shallots, Minced
• 8 ounces Cream Cheese, Room Temperature
• 1/3 cup Mayonnaise
• 1/3 cup Sour Cream
• 1/3 cup Parmesan Cheese, Freshly Grated
• 2 tablespoons Fresh Chives, Finely Minced
• 1 tablespoon Fresh Dill, Finely Minced
• 2 tablespoons Fresh Squeezed Lemon Juice
• 1/2 teaspoon Hot Sauce Or More To Taste
• 1/4 teaspoon Salt
• 1 pound Shelled Lump Crab Meat, I prefer Dungeness (Cooked)
• 1/3 cup Parmesan Cheese, Freshly Grated (For Top)
• Additional Minced Fresh Chives and Fresh Dill To Garnish
• For Serving: Toasted Baguette Slices, Crackers and Lemon Wedges

Directions

• Preheat oven to 425 degrees. Butter a 1 to 1-1/4 quart oven safe baking dish and set aside.
• In a small pan add olive oil and shallot. Sauté over medium-high heat until shallot is softened and lightly brown. Remove from heat to cool.
• Beat together sautéed shallots, cream cheese, mayonnaise, sour cream, 1/3 cup parmesan cheese, chives, dill, lemon juice, hot sauce, and salt until well combined and creamy. Fold in crab meat.
• Spread crab mixture evenly into prepared baking dish and sprinkle with remaining 1/3 cup parmesan cheese.
• Bake for 20-30 minutes until lightly brown on top and bubbly.
• Garnish with additional chives and dill if desired.
• Serve with toasted baguette slices or crackers and lemon wedges.