Cheesy Crab Dip
Chef Joe Kindred
1 lb Lump crab meat
1 ½ lb Tillamook Original Farmstyle Cream Cheese, room temperature
1 tbsp Tarragon, chopped
2 tbsp Parsley, chopped
⅓ cup Meyer lemon juice
1 tsp Smoked paprika
1 tbsp Salt
2 tsp Ground black pepper
½ cup Tillamook Sour Cream
2 cups Roasted red peppers, diced
2 tbsp Hot sauce
1 tsp Worcestershire
1 tsp Soy sauce
1 cup Butter crackers, crushed
Oven-proof baking dish
Preheat the oven to 350°F.
In a stand mixer with the paddle attachment start mixing the cream cheese on low speed. Mix 2-3 minutes or until cream cheese is smooth and soft.
Add the tarragon, parsley, lemon juice, smoked paprika, salt, pepper, sour cream, hot sauce, Worcestershire, and soy sauce.
Strain any excess liquid off of the roasted red peppers.
Add the peppers and cheddar cheese to the cream cheese mix.
Remove the bowl from the mixer and fold in the crab meat into it using a rubber spatula.
Place mixture into an oven-proof baking dish and bake at 350 degrees until the mixture is hot throughout and bubbly on the edges (about 8-10 minutes depending on your dish. It may take longer).
Cover the crab dip with the crushed crackers and bake for an additional 4 minutes.
Serve with crackers or sliced veggies.