Daily Archives: January 15, 2019

Super Dips For The Super Bowl

Photo by Pixabay on Pexels.com

I just posted lots of yummy dip recipes to serve at your Super Bowl party ~ February 3 ~ on the Roanoker Magazine (Behind the Page) Blog: theroanoker.com https://theroanoker.com/blogging

Monte Cristo Dip ~ Jarlsberg cheese with raspberry habanero, Hot Buffalo Chicken Dip, Italian Artichoke Dip with crispy bacon on top. Plus one of my favorite “man cave” dips ~ Sausage Queso Dip that has only 4 ingredients…so easy and delicious!

Today I found a recipe on The Novice Chef Blog for Hot Crab, Corn and Bacon Dip. I was pleasantly surprised at how easy it was to make and the flavors are fabulous! This will be another super dip for the Super Bowl!

Here’s the link to the Novice Chef Blog: https://thenovicechefblog.com/

COOK TIME: 20 MINUTES

HOT CRAB, CORN AND BACON DIP

TOTAL TIME: 30 MINUTES

INGREDIENTS:

  • 1 tablespoon olive oil
  • 1 large jalapeño, minced
  • 4 large garlic cloves, minced
  • 2 large shallots, diced
  • 1 lb lump crab meat
  • 3/4 cup mayo
  • 1/2 cup sour cream
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons hot sauce
  • 1 cup fresh or frozen corn
  • 5 strips bacon, cooked & crumbled
  • 4 oz shredded parmesan
  • 4 oz shredded monterey jack cheese
  • 1 teaspoon salt
  • 1 teaspoon fresh cracked black pepper
  • crackers, for serving

DIRECTIONS:

  1. Preheat oven to 375°F. Grease a 1 (or 1.5) quart casserole dish with non stick spray, set aside.
  2. Add olive oil to a small sauté pan over medium high heat. Add jalapeño, garlic and shallots, cooking until tender, about 3 minutes. Remove from heat and set aside.
  3. In a large bowl, mix together remaining ingredients (including the crab) — saving a little cheese to add on top of dip. Add in jalapeño mixture and stir until well combined.
  4. Transfer dip to prepared casserole dish. Top with the cheese you set aside.
  5. Bake for 20 to 25 minutes, until bubbling at the edges. Serve hot with crackers (it’s great with Ritz!).

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