Creamy, dreamy, gooey crab dip. Hands down one of the best hot appetizer dips you’ll have.
I made this for our date night a few weeks ago. I prefer to go out on date nights because I want someone else to do the cooking and the dishes but occasionally Kurt and I like to stay in, rent a movie and eat in the living room. Eating in the living room is like having candy for breakfast, it’s probably not a great idea but I can because I am an adult. Growing up, eating in the living room was off limits. Of course as kids all we wanted to do was eat in front of the TV on the floor, or better yet on the couch. Another part of growing up is realizing that mom was right by not allowing us to eat in the living room. My clumsiness might have been one of the reasons we had to eat in the kitchen. On our very first date night in, when Kurt and I were still dating, I knocked a glass of wine out of his hand and spilled it all over him and the couch. Lucky for the couch it was white wine and lucky for me we were newly dating so I could get away with just about anything. His shirt and jeans…. well… they were not so lucky.
I have yet to meet a block cheese I haven’t loved, although I haven’t experienced Limburger’s legendary stink. There are some cheeses that hold a special place in my heart. Brie is one of them and when combined with flaky crab meat and fresh herbs it becomes an indulgence. I love this dip. It’s hearty. It’s satisfying. It’s delicious. Just the way a warm dip should be.
- 8 oz lump crabmeat
- 7 oz Brie cheese, chopped into smaller chunks
- 1 garlic clove, grated
- 1 tbsp green onion, thinly sliced
- 1 tbsp dill, chopped
- ¼ cup light sour cream
- 1 tbsp mayo
- salt to taste
- 2 tbsp grated parmesan cheese
- Preheat oven to 350 degrees.
- Stir all ingredients gently in a medium bowl. Transfer to a small baking dish and top with grated parmesan cheese.
- Bake until golden around the edges.
- Serve with bagel crisps or toasted bread slices.
Cheesy Crab Dip