Host Joel Gamoran prepares Tuscan Crab Dip on Season Two! of Homemade Live! on an episode focusing on recipes for tailgating parties. Later in the episode, he and fermentation expert Brad Leone talked about the process of sausage-making and homemade sauerkraut.
Tips: You can prepare this dip a day in advance. Just cover and refrigerate it, then bake it right before serving.
Serves 8-10
INGREDIENTS
- 8 oz cream cheese, softened
- 1⁄2 cup mayonnaise
- 1⁄2 cup sour cream
- 1⁄2 cup grated Parmesan cheese
- 1⁄2 cup shredded mozzarella cheese
- 1⁄2 cup sun-dried tomatoes, packed in oil, drained
- 1 cup fresh spinach
- 2 cloves garlic
- 1⁄2 cup fresh basil leaves
- Zest and juice from 1 large lemon
- 1 tsp Italian seasoning
- 1⁄2 tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes
- 1 lb lump crab meat
- Parmesan cheese for topping
- Sliced scallions or chives, for garnish
- Crackers, crusty bread, or vegetables for serving
TO PREPARE
STEP ONE. Preheat oven to 375°F (190°C).
STEP TWO. In a large bowl, combine softened cream cheese, mayonnaise, and sour cream with a hand mixer until smooth and well blended. Stir in Parmesan cheese and mozzarella. Set aside.
STEP THREE. To a food chopper add sun-dried tomatoes, spinach, garlic, basil, lemon juice, Italian seasoning, salt, black pepper, and red pepper flakes. Pulse to finely chop. Add mixture to the bowl with the cheeses.
STEP FOUR. Gently fold in the lump crab meat, being careful not to break up the crab too much. Transfer the mixture to an oven-safe baking dish and spread it out evenly. Sprinkle a little extra parmesan cheese over the top.
STEP FIVE. Bake in the preheated oven for 25-30 minutes, or until the dip is hot and bubbly and the top is golden brown. Remove from the oven and let it cool slightly before serving. Garnish with sliced scallions and/or chives. Serve the dip warm with slices of crusty bread, crackers, or vegetables.
