Caramelized Onion and Bacon Crab Dip

This savory onion, bacon & crab dip will surely be the centerpiece to your next entertaining event. Serve with pita chips or toast points, but be sure and get a taste before your guests eat it all up.

INGREDIENTS:

• 1 pound of jumbo lump crabmeat (sift through with your fingers to ensure you have removed all unintentional shells that might remain from the packaging process)

• 1 cup grated pepper jack cheese

• 1/4 cup mayonnaise

• 1/4 cup cream cheese

• 1/4 cup sour cream (or plain thick Greek yogurt), room temperature

• 1/4 cup freshly grated Parmesan cheese

• 3 Tbsp Lea & Perrin’s Worcestershire sauce

• 1/4 cup slice green onions

• 4-5 slices of cooked bacon (crumbled)

• 3 thinly sliced cipollino onions, sautéed until caramelized as a topping

• 3 garlic cloves, minced

• 2 Tbsp freshly squeezed lemon juice

• 1 tsp hot sauce

• 1/2 tsp dry mustard

• Kosher sea salt & freshly ground pepper to taste

• Note: prepare 1/4 cup flour, pinch of salt and freshly ground pepper to dust the onions prior to sautéing

DIRECTIONS:

1. Preheat oven to 350° F

2. Drain jumbo lump crabmeat in a strainer and sort through the crab with fingers to find any shells still remaining and discard.

3. Fry bacon strips, crispy, then crumble when cool

4. Slice cipollino onions thin and dust with a little flour, salt & pepper

5. Fry onions in a little bacon fat (leftover from frying bacon) over medium heat until crispy and caramelized, then set aside to top the dip

6. Combine room temperature cream cheese, mayonnaise, sour cream, pepper-jack cheese, parmesan cheese, Worcestershire sauce, green onions, crumbled bacon, minced garlic, lemon juice, hot sauce, dry mustard and gently stir until thoroughly mixed.

7. Place the mixture into a casserole dish and bake for approximately 30 minutes.

8. Serve hot with crackers, pita chips or toast points

Things you'll need for this recipe...