CRAB ARTICHOKE DIP

INGREDIENTS

CRAB ARTICHOKE DIP

. 

1 (8-oz.) block cream cheese, softened

1 c mayonnaise

1 1/2 shredded Monterey Jack, divided

1/2 c freshly grated Parmesan

 1 (14-oz.) can artichoke hearts, drained and finely chopped

2 cloves garlic, minced

12 oz lump crabmeat

2 green onions, thinly sliced

2 tsp Worcestershire sauce

Kosher salt

Freshly ground black pepper 

2 Tbsp Freshly chopped parsley, for garnish

GARLICKY CROSTINI

1 baguette, sliced

Extra-virgin olive oil

Kosher salt

1 garlic clove, top sliced off

DIRECTIONS

MAKE CRAB ARTICHOKE DIP

1. Preheat oven to 425°. In a large bowl, stir together cream cheese, mayonnaise, 1 cup of Monterey jack cheese, Parmesan, artichoke hearts, garlic, crabmeat, green onions, and Worcestershire and season with salt and pepper.
2. Transfer mixture to a 10- or 12-inch oven-safe skillet and sprinkle with remaining 1/2 cup Monterey jack cheese. Bake until golden and bubbly, 15 to 20 minutes.

MAKE GARLICKY CROSTINI

1. On a large baking sheet, drizzle a sliced baguette with olive oil and season with salt. Bake at 350° until golden and toasted, 10 minutes. Immediately rub with a whole garlic clove (the flavor will soak into the bread!).
2. Garnish dip with parsley and serve with Garlicky Crostini.

Crispy Onion Rings

Ingredients:

2 large onions, cut into 1/2-inch rings

1 cup all-purpose flour

1 cup buttermilk

1 cup breadcrumbs

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon black pepper

Vegetable oil for frying

Instructions:

Peel the onions and cut them into 1/2-inch rings. Separate the rings and set aside. In a bowl, combine the flour, paprika, garlic powder, salt, and black pepper. Mix well to create the dredge mixture.

Dip each onion ring into the buttermilk, ensuring it is fully coated. Coat the buttermilk-soaked onion ring with the dredge mixture, pressing gently to adhere the coating.

Dip the coated onion ring into the breadcrumbs, pressing to ensure an even coating. For an extra crispy texture, repeat the buttermilk and breadcrumbs coating process (Optional).

In a large, deep skillet, heat vegetable oil to 350°F (180°C). Carefully place the coated onion rings into the hot oil, a few at a time, avoiding overcrowding. Fry the onion rings for 2-3 minutes on each side or until they turn golden brown and crispy.

Serve the crispy onion rings immediately while they are still warm

French Onion Soup Dip

16 oz sour cream

½ cup mayonnaise

1 envelope French Onion Soup Mix

Mix the ingredients together and let it sit in refrigerator for at least an hour.

7 Layer Dip

Ingredients
1 1/4 cups salsa
1 (16 oz) can refried beans
2 tablespoons milk
8 ounces cream cheese, softened
1/2 cup sour cream
2 tablespoons taco seasoning
1 cup guacamole, your favorite
1 1/2 cups shredded cheese, your favorite
1/2 cup sliced black olives
4 green onions, diced
1/2 cup diced fresh tomatoes, optional
1-2 jalapenos, diced, optional

Directions:
Place salsa in a sieve to drain any liquid (this keeps your dip from getting runny).

Combine refried beans and milk (or you can use the liquid from the salsa if you prefer) until smooth. Spread in the bottom of a 9x13 pan.

Combine cream cheese, sour cream and taco seasoning with a mixer on medium. Spread over refried beans.

Spoon guacamole over cream cheese and gently spread. Repeat with drained salsa.

Top with cheese, olives, green onions, tomato and jalapenos.
Cover and set in refrigerator to chill at least 1 hour before serving.

Serve with tortilla chips.