Monday, October 7, 2013
Hot Crab Dip with Chives, Scallion, and Horseradish
I am pretty sure you can never trust a toddler. Or at least the toddler that lives here.
Recent examples of his lack of trustworthiness include:
1) Created a book titled, "Eat Green Eggs and Ham Book." Said book includes only pictures of butterflies, cars, a bicycle, a moon, and a caterpillar that were clipped from magazines. No eggs. No ham.
2) Insisted that he did not poo. Evidence suggested otherwise. Actually, evidence was actually quite clear on this.
3) Claimed to want to eat crab. I had talked up eating crab in a dip. He seemed super excited by the prospect. Not surprisingly, he wanted no part in this once made.
But I did... Creamy dip filled with green onions and chives and crab meat and horseradish. Simple but so luxuriously delicious. And much more trustworthy than the toddler.
6 ounces lump crab meat, sprinkled with a bit of Old Bay seasoning
about 1 tablespoon prepared horseradish
1/3 cup chopped green onions
1/4 cup snipped chives
1/4 cup mayo
1/4 cup sour cream
4-5 ounces cream cheese
1 1/2 tablespoons lemon juice
1/2 teaspoon Old Bay seasoning
baguette, crackers, or whatever you want for serving
snipped chives, for serving
Heat oven to 400. Mix everything together. Bake in ovenproof dish for 15-20 minutes until bubbly. Serve with baguette or crackers. Sprinkle chives on top.