Bobby’s Hot Tomato, Jack and Crab Dip

"From The Deen Family cookbook. Serve with crackers, pita chips, or crostini."
 
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photo by La Dilettante photo by La Dilettante
photo by La Dilettante
Ready In:
30mins
Ingredients:
13
Serves:
8
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ingredients

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directions

  • Preheat the oven to 350 degrees F. Spray a 1 quart baking dish 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.
  • Split, pit, peel, and dice the avocados and sprinkle them over the crab dip after it has cooled slightly. Serve warm.

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Reviews

  1. This was assigned to me to make for a large cocktail party given by several couples. I have a couple of other crabmeat-for-a-crowd recipes that I would have preferred to make, but thought I'd give this a try. And I like it, it's very good indeed, but falls just short of five-star-worthy. I would suggest using good-quality canned Italian tomatoes (like San Marzano), diced and VERY well-drained, if making this when fresh tomatoes are out of season; the greenhouse ones available in winter have zero flavor. Also, the pepper jack cheese needs to be really hot---mine didn't seem to be, so I added some minced fresh jalapeno to up the heat. When/if I make this again, I may try subbing fresh cilantro for the basil. (Idea for any leftover dip: spoon some over a soft-poached egg on a toasted English muffin, slice avocados on top, and voila'! A superb brunch dish!)
     
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