Creamy Crab Dip 1

Creamy Crab Dip is a warm, gooey, cheesy, and incredibly rich dip you will want to make to impress your family and friends. Best served with crackers or toasted baguette slices, this dip has hearts of palm and crab meat swimming in a sea of melted mozzarella, parmesan and cream cheese. Every time I’ve made this soul satisfying dip, I’m always asked for the recipe. Any leftovers can be stored in the refrigerator for a few days and it is okay to freeze it as well. If I ever have any left over, I am going to try it on fettucine pasta!

Ingredients:

  • Hearts of palm, 14 ounce can, drained and chopped
  • Crab meat, 6 ounce can, drained, remove any bits of shell, if present
  • 1 cup shredded mozzarella
  • 1/2 cup grated parmesan
  • 3/4 cup chopped green onion, reserving 1 tablespoon for garnish
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 4 ounces cream cheese, room temperature
  • Vegetable spray

First, we are going to preheat the oven to 350 degrees. Lightly spray a 9 inch glass pie pan with vegetable spray.

Creamy Crab Dip 2

Next, in a large mixing bowl, add the hearts of palm, mozzarella, parmesan, sour cream, mayonnaise and cream cheese. Mix well. Next, gently fold in the green onion and crab meat until well blended.

Creamy Crab Dip 3

Pour the mixture into the prepared pie pan and spread the mixture out evenly. Put it into the preheated oven.

Creamy Crab Dip 5

Check after about 20 minutes and continue baking until bubbly and the edges are golden brown. Garnish with the reserved green onion.

Creamy Crab Dip 1

Serve immediately with crackers, slices of toasted crusty bread or warm pita bread. Enjoy!

 

Print This Recipe

Creamy Crab Dip
2016-02-21 16:37:14
Creamy Crab Dip is a warm, gooey, cheesy, and incredibly rich dip you will want to make to impress your family and friends. Best served with crackers or toasted baguette slices, this dip has hearts of palm and crab meat swimming in a sea of melted mozzarella, parmesan and cream cheese. Every time I’ve made this soul satisfying dip, I’m always asked for the recipe. Any leftovers can be stored in the refrigerator for a few days and it is okay to freeze it as well. If I ever have any left over, I am going to try it on fettucine pasta!
Write a review
Print
Ingredients
  1. • Hearts of palm, 14 ounce can, drained and chopped
  2. • Crab meat, 6 ounce can, drained, remove any bits of shell, if present
  3. • 1 cup shredded mozzarella
  4. • 1/2 cup grated parmesan
  5. • 3/4 cup chopped green onion, reserving 1 tablespoon for garnish
  6. • 1/2 cup sour cream
  7. • 1/2 cup mayonnaise
  8. • 4 ounces cream cheese, room temperature
  9. • Vegetable spray
Instructions
  1. First, we are going to preheat the oven to 350 degrees. Lightly spray a 9 inch glass pie pan.
  2. Next, in a large mixing bowl, add the hearts of palm, mozzarella, parmesan, sour cream, mayonnaise and cream cheese. Mix well. Next, gently fold in the green onion and crab meat until well blended.
  3. Pour the mixture into the prepared pie pan and spread the mixture out evenly. Put it into the preheated oven.
  4. Check after about 20 minutes and continue baking until bubbly and the edges are golden brown.
  5. Garnish with the reserved green onion.
  6. Serve immediately with crackers, slices of toasted crusty bread or warm pita bread. Enjoy!
By Fay
Tasteful Eats http://tastefuleats.com/
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

Tagged with →  
Share →