Hot Crab Dip
1 package ( 8 ounces ) cream cheese, softened
1/2 cup GF mayonnaise
1 clove garlic, minced
1 tin ( 11-12 ounces ) crab meat, drained and thawed
1 cup shredded cheese ( something sharp, such as Emmantal or old cheddar* )
1/2 cup thinly sliced organic green onions with tops or chives
1/4 cup finely diced organic red bell pepper**
the zest of 1 lemon
the juice of 1 lemon
1 teaspoon dried tarragon
GF Worcestershire Sauce to taste
fresh cracked pepper to taste
1/4 cup sliced almonds
GF chips for dipping***
Preheat the oven to 350F
Combine cream cheese, mayonnaise, minced garlic, lemon zest, tarragon, Worcestershire sauce, pepper, and lemon juice. Mix well. Add grated cheese, diced red pepper, diced green onions or chives and crab meat. Mix well. Spoon mixture into a shallow, oven proof baking dish.
Sprinkle sliced almonds on top.
Bake at 350F for 30 minutes or until light golden brown.
*Use the sharp cheese of your choice or use a combination of several cheeses. I sometimes use old cheddar and asiago together. Just experiment until you find a combination you prefer.
**If you are not eating foods from the Nightshade family, add something for the crunch. You could try finely sliced celery, grated daikon or water chestnuts.
***Any gluten free chips will do, but make sure they’re fairly strong. This is a dense dip, packed full of flavour. You could use corn chips, if you can eat corn. You could also try baked veggie chips or potato chips that are crisp. Regular potato chips will break. You might prefer to use sliced vegetables: celery sticks, carrot slices or cucumber slices. Anything suitable for moving this decedent dip from the serving dish to your mouth will do!
Note: I use two smaller baking dishes, rather than one large one. This gives me the option of using it twice or in two areas at a buffet or party. This dish can be frozen after it’s baked and reheated at a later date.
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