Hot Krab & Asparagus Dip
Made this for our dinner with friends with stuff I had in the fridge and we all enjoyed it thoroughly!
Yes, I used fake crab. No, I'm not sorry. :P
You can prep the mixture 2 to 3 days ahead of time and store, covered, in refrigerator, until ready to bake and serve.
Ingredients
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1 cup shredded Monterey Jack cheese (or whatever melty cheese you have on hand)
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1/3 cup shredded or grated Parmesan
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1/3 cup sour cream
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1/4 cup mayonnaise
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1/2 block cream cheese brought to room temperature
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1 small clove garlic, grated (or 1/2 teaspoon garlic powder, not garlic salt)
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zest of 1/2 a lemon
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1.5 Tablespoons lemon juice
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1/4 teaspoon black pepper
Cooking Instructions
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1
Preheat oven to 375F.
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2
Pan-roast the asparagus and lightly salt (about 1/8 teaspoon). Put 1/2 teaspoon olive oil in pan, preheat to medium high, and roast for about 10 minutes, re-distributing the asparagus once or twice. Asparagus should be tender but not mushy.
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3
Combine all ingredients in a mixing bowl and stir with a spoon or fork to thoroughly combine. Make sure you break down all the chunks of cream cheese.
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4
Place mixture in a small baking dish (roughly 5"x 8").
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5
Bake for 30 minutes, and serve with crackers or crusty bread.
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6
Enjoy! :)
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