Sorry friends. If you're looking for some green recipes to support your be healthier resolutions, this is not the place to be today. I've been meaning to share this here for years, because every time I share a recipe from my file for safe keeping on this blog, I am one step closer to getting rid of that file. And I love to get rid of shit.
Since I just made this little ditty on New Year's Eve, the unfortunate time to share this is today. Look, I'm quite fluffy myself right now and should be on a greens and chicken only diet...but I have leftovers. So I won't be. Plus I'm sure you have some events to go to or movie nights to have by yourself in January that you might need a hot fatty app for, no?
This is how I make my hot crab dip:
Ingredients
8 oz softened Philly cream cheese
1/2C Hellman's mayo
1C shredded sharp cheddar white cheese
16 oz can premium crabmeat - jumbo lump or claw meat are both good
1/2 TBS minced onion
1 bunch of green onions, chopped
1TBS fresh lemon juice
1TSP hot sauce
1/4TSP dry mustard
1TSP W sauce
Many shakes of Old Bay
paprika for garnish
Preheat oven to 350 degrees.
Mix all ingredients together. Spray pie plate with nonstick stuff and transfer. Garnish with a little more shredded cheese and a few sprinkles of paprika. Bake in preheated oven 30 minutes or until golden brown and bubbly.
Serve with crackers, tostitos, veggies, or eat with a spoon and enjoy!
p.s. happy birthday to my father-in-law today!
And p.p.s the first Show Us Your Books of 2016 is a week from today!
