This is a dip I adore and like to pull out for special occasions. For instance, I will use this as an hors’doeuvre on Christmas day. To tide over our hungry guests, I’ll serve it alongside toast points. Watch and you’ll be amazed at how quickly it’ll disappear…or maybe not. I mean, we are talking about a hot and bubbly crab dip here. The tangy piquillo peppers and sherry add just the right amount of complexity and zing to an otherwise simple dish. It’s quick to prepare, addictive to eat and perfect for entertaining. Enjoy.
- 3 roasted piquillo peppers*
- 2 tablespoons of unsalted butter
- 1 bunch of green onion white and green parts only, chopped
- 2 cloves of garlic minced
- 1/3 cup dry sherry or dry white wine
- 1 cup freshly grated Havarti cheese separated
- 3/4 cup freshly grated Manchego cheese
- 1/2 cup heavy whipping cream
- 1 teaspoon granulated sugar
- 1/4 teaspoon paprika
- 1/4 teaspoon Kosher salt
- pinch of black pepper
- 8 oz premium lump crab meat picked over for shells
Preheat the oven to 400° and have ready a small, greased baking dish.
Remove piquillo peppers from the jar, pat dry with paper towels and finely dice. Set aside until ready to use.
In a small saute pan over medium heat, melt the butter and add the green onions. Saute for 2-3 minutes or until softened. Add garlic and sauté 1 minute more. Add the piquillo peppers, stir and add sherry. Raise the heat to medium-high and allow to reduce significantly. Remove from the heat and allow to cool slightly.
Once cooled, transfer the mixture to a medium-sized mixing bowl. Add half of the Havarti, the Manchego, cream, sugar, paprika, salt and pepper. Stir to combine. Gently fold in the crab meat. Transfer to the baking dish and top with the remaining Havarti cheese.
Bake for 15-20 minutes, or until golden and bubbly. Remove from the oven and allow to cool slightly. Serve with toast points and enjoy.
*You can typically find roasted piquillo pepper in water in the international food aisle of your grocery store.
Would pair well with:
White Wine, such as Chardonnay or Pinot Grigio
Could serve alongside: