Over memorial day weekend, Tuna and I headed out of town with some friends to get away from the city for a little while. The weekend consisted of wine, the pool, and LOTS OF FOOD.
I swear we ate enough for a small army. Really helpin’ my swim suit bod here.
My friend Jen was along for the ride which was especially perfect because she is known for making the best dips ever. They are often featured in the forefront of…well, ANY function we attend. You can usually find me in the middle of a party shoveling my face with her buffalo chicken dip, delish guacamole, or – my most recent fav: crab dip.
It was fun to be her sous chef for the weekend!
Jen’s crab dip recipe was adapted from HERE.
We served it as an appetizer with crackers, tortilla chips, and celery. Maybe if I eat this dip for all of my meals for the rest of the summer with CELERY the caloric content will equal out.
- fresh crab meat, 8 oz container
- 3 tbsp reduced fat mayonnaise
- 4 oz reduced fat cream cheese
- ¼ cup sour cream
- 4 green onions, chopped
- Old Bay seasoning
- ¼ cup shredded cheddar cheese
Preheat oven to 350°F.
Microwave the refrigerated cream cheese for a sec so it’s a little soft (room temperature).
In a medium-sized bowl, stir crab, mayonnaise, cream cheese, sour cream, and 1/8 cup cheddar cheese.
Add in onions and a bunch of Old Bay and combine.
Sprinkle some more Old Bay and cheddar cheese on top.
Bake for 30 minutes.
Thanks as always to Jenn @ Peas and Crayons for hosting What I Ate Wednesday!