Hot Crab Dip

It's Day 2 of my 12 Days of Holiday Giveaways!

Today is all about the holiday appetizer + an incredible set of prizes from OXO.

This post contains affiliate links for your convienence and is in partnership with OXO.

I've always said if dips were a food group, I'd be married to them.  I love them all.  Hot, cold, veggie, fruit, cheesy, whatever, just as long as it's gooey and I'm using something {preferably food} to scoop it up with.

The holidays bring out the best in dips, don't they?  You go to parties and they are lined up on the table upon which you turn around and every outlet on the kitchen counter is filled with crock pots.  Here's the thing, if you don't like dips, I don't like you.

Kidding.

Kind of.

I created this Hot Crab Dip for two reasons.  One - I had a brand new glass pie plate from OXO to bake it in.  And two - nothing screams the holidays other than crab meat.  I rarely eat it, but that doesn't mean I don't like it!  This cheesy, onion-y, loaded with crab meat dip is perfect for holiday parties.

Or dinner.  Whatever you like.

The kind, generous folks over at OXO know how to throw a holiday party or two, plus they know what type of bake and cookware we enjoy having in our kitchen.

This beautiful 14-piece glass bakeware set will land in the hands of TWO of my lucky readers.  The set includes a 3 quart baking dish with lid, a glass 2 quart baking dish with lid, a glass loaf pan, a glass pie plate and a 1, 2 and 4 cup round smart seal container.  That's 14 pieces folks!

Ideal for all your baking adventures, this full set retails at $69.99.  But, because I love you and because OXO loves you, you have a chance to win a set for FREE.

Once this set is in your hands you can start filling up these beautiful containers.  The pie plate, is for what else...pie.  Maybe my pecan pie?  The loaf pan for my famous banana bread.  The 3 quart baking dish for my Iowa Ham Balls {yes, these are a delicious thing}.  Prehaps the 2 quart baking dish for my Holiday Peppermint Sugar Cookie Bars?  And finally the smart seal containers for all the leftovers.

You're set for the week.  Or month.  However you want to look at it.

I personally LOVE that the lids are clear.  Ever have so many leftover containers in your fridge, but have no idea what's in them?

Mom, if you're reading this - I'm speaking to YOU.

Just being able to see your food when opening up the fridge door makes the world of difference in my opinion.

But gah, let's move back to this dip.

I served it one night with our Sunday supper.  Send the press, we ate crab dip for dinner!  I may or may not have served fruit as a side.  A blueberry or two or three.  You know, to make it feel a bit healthier.

It was a well rounded meal in my opinion.  Says the woman who says dips should be a food group.  But here's the thing.  Every single person in my family LOVED it.  This is coming from a family that rarely has fish or seafood in our meal rotation.

What I'm getting at is if my tough critics enjoyed it, I'm guessing it would go over well with a group of well-rounded adults.

Be sure to scroll below for the fabulous recipe!

But before that, be sure to enter below for multiple chances to win this 14-Piece Bakeware Set from OXO.  U.S. residents only please.  Two random winners will be picked on December 5th.  

A big, grateful thank you to OXO for providing two winners with these gorgeous bakeware sets.  Interested in ordering your own?  You can find them here.  It is a great Christmas gift for that cook or baker in your life.

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Yield: 12-14 servingsAuthor: Ally

Hot Crab Dip

prep time: 10 MINScook time: 25 MINStotal time: 35 mins

This hot, cheesy full of crab flavor dip is the perfect party appetizer. Serve with a side of toasted baguettes and it will be the hit of the event.

ingredients:

• 8 oz. cream cheese, softened
• 1/3 c. mayo
• 1/3 c. sour cream
• 1/3 c. Parmesan cheese, shredded, add'l for topping
• 1 t. minced onion
• 2 T. fresh chives, minced
• 1 T. fresh dill, minced
• juice of half a lemon
• 1/2 t. cayenne pepper
• 1/4 t. salt
• 8 oz. fresh or imitation lump crab meat
• baguette loaf, sliced and toasted
• olive oil

instructions:

1. Preheat the oven to 400 degrees.  Grease an 8 inch pie plate and set aside.
2. In a bowl combine all ingredients.  Folding in the crab meat at the end.
3. Spread the crab dip into the pie plate and top with additional Parmesan cheese.  Bake for 25 minutes or until bubbly and golden brown.
4. Slice the baguette into 1/2 inch slices, lay on a cookie sheet, drizzle with olive oil and toast in the oven the remaining 5 minutes of baking time.
5. Serve warm.

Created using The Recipes Generator