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Recipe Thursday-Hot Tomato, Jack and Crab Dip

Posted on January 26th, 2012 | Posted in Appetizer, Recipes

With the Super Bowl just around the corner you need to be prepared with some deliciously, tempting, unhealthy appetizers. I took home some crab meat with the goal of making such a dish, Hot Tomato, Jack and Crab Dip! This one definitely hit the mark. The added heat from the hot sauce and the mixture of textures from the fresh tomatoes, cheese and crab meat set this dip apart from other hot crab dips. The hot sauce in this recipe brings it to a mild heat, so depending on how hot you like your food you may want to add some extra hot sauce to this recipe. Hopefully this Hot Tomato, Jack and Crab Dip will cure all your woes of not having your football team in the Super Bowl…

Hot Tomato, Jack and Crab Dip

Yield 8 Servings

Nonstick spray (992016)
8-ounce cream cheese, softened (776002)
4 ounces pepper Jack cheese, grated (774203)
1/2 cup mayonnaise (992170)
2 limes, juiced or 2 teaspoons lime juice (991987)
1 teaspoon Frank’s hot sauce (991207)
1 pound lump crabmeat, well drained and picked clean of shells (553413)
1 cup seeded, diced tomatoes (2 medium tomatoes)
1/4 cup chopped green onions, white and light green parts
1/4 cup chopped fresh basil leaves
2 cloves garlic, finely chopped (991057)
1/4 teaspoon salt (991861)
1/2 teaspoon crushed black peppercorns (CQP071)
Crackers or crusty bread, for serving (980004)

Preheat the oven to 350 degrees F. Spray a 1 quart baking dish or 8-8oz ramekins with nonstick spray.

In a large bowl, mix together the cream cheese, pepper Jack, mayonnaise, lime juice, and hot sauce until smooth. Fold in the crabmeat, tomatoes, green onions, basil, garlic, salt, and pepper.

Smooth the mixture into baking dish. Bake until golden and bubbly, about 30 minutes or less time if using individual ramekins.

Serve warm with crackers or crusty bread.

Recipe adapted from Bobby Deen’s recipe foodnetwork.com

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