Spring Crab & Asparagus Dip
I took a break from dips … I don’t know how it happened, or why. Perhaps it was that marathon health kick I went on when I was trying to get skinny. (It worked, by the way! I’m officially back to my ideal weight.)
But lately I’ve had the munchies and I looked over my recent recipes and realized that it’s been a LONG time since I made a good dip!
That needed to change. And so I went into the kitchen and looked at what I had on hand and there was a bunch of asparagus and mushrooms that I’d roasted on the grill. Those would go nicely in a dip, wouldn’t they?
Sure they would! In fact, I almost left it at that because the dip was already delightfully dip-able, but then I decided to stir in a can of crab meat. And that made it even better. And so my newest favorite dip was born. It’s a little juicy, but it tastes marvelous. I’ve been munching on it with crackers and chips, but you could use veggies for dippers too, if you want to go totally skinny. Do use fresh herbs in this dip if you have them available to you … they really add a nice flavor to the dip.
- 1 teaspoon butter
- 1/3 cup onion, chopped fine
- 1/2 cup cooked mushrooms, chopped fine
- 1 - 3 cloves garlic, peeled & chopped fine
- 3 oz. Greek cream cheese (or Neufchatel)
- 1/4 cup low-fat or non-fat Greek yogurt
- 2 Tablespoons light mayonnaise
- 2/3 cup leftover roasted asparagus
- 1 6-oz. can crab meat, drained
- 1 - 3 teaspoons Sriracha or other hot sauce (to taste)
- 1/4 teaspoon Old Bay Seasoning
- About 1 Tablespoon fresh snipped tarragon
- About 1 Tablespoon fresh snipped chives
- About 1 teaspoon fresh snipped dill
- In a medium saucepan, melt the butter, then saute the onion, mushrooms and garlic until the onions are soft and translucent. Remove from heat and stir in the cream cheese until it softens and mixes well with the veggies.
- Stir in the rest of the ingredients. Serve with chips, crackers and/or veggies.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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