Crab + Potato Dip
Ingredients
- 12 Baby Potatoes
- ¼ Sweet Onion chopped
- 12 oz Lump Crabmeat
- 8 oz Cream Cheese Block softened
- 1½ Cups Monterrey Jack Cheese shredded
- ½ Cup Parmesan Cheese freshly grated
- 2 cloves Garlic
- 1 tbsp Worcestershire Sauce
- Salt
- Pepper
- Olive Oil
- Parsley for garnish
Instructions
- Preheat oven to 425°F.
- Rub olive oil, salt, and pepper on each potato and place in a cast-iron-skillet to cook for 30 minutes.
- Once finished remove from oven. Using the bottom of a small bowl, gently smush each potato until in flat-like shape.
- In a large mixing bowl, mix together cream cheese, mayonnaise, 1 cup of Monterrey Jack cheese, parmesan, garlic, crabmeat, onion, and Worcestershire sauce. Season to taste with salt and pepper. Transfer to cast-iron-skillet covering potatoes. Top mix with remaining Monterrey Jack cheese. Add more if desired.
- Bake for 15-20 minutes until cheese is bubbling and a few brown spots.
- Remove from oven and let cool for 10-15 minutes.
- Enjoy!