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Ingredients requirements for Hot Krab & Asparagus Dip:
- Make ready 1/2 pound fresh asparagus (usually half a bunch), tough ends snapped off, cut into 1/4" pieces
- Prepare 8 oz - surimi/imitation crab, shredded or chopped into small 1/4"-ish chunks (if frozen, thaw and squeeze out all excess water)
- Take 1 cup of shredded Monterey Jack cheese (or whatever melty cheese you have on hand)
- Prepare 1/3 cup shredded or grated Parmesan
- Make ready 1/3 cup sour cream
- You need 1/4 cup for mayonnaise
- You need 1/2 block of cream cheese brought to room temperature
- Provide 1 for small clove garlic, grated (or 1/2 teaspoon garlic powder, not garlic salt)
- Need of zest of 1/2 a lemon
- Get 1.5 Tablespoons - lemon juice
- Need 1/4 teaspoon black pepper
Hot Krab & Asparagus Dip start cooking:
- Preheat oven to 375F.
- Pan-roast the asparagus and lightly salt (about 1/8 teaspoon). Put 1/2 teaspoon olive oil in pan, preheat to medium high, and roast for about 10 minutes, re-distributing the asparagus once or twice. Asparagus should be tender but not mushy.
- Combine all ingredients in a mixing bowl and stir with a spoon or fork to thoroughly combine. Make sure you break down all the chunks of cream cheese.
- Place mixture in a small baking dish (roughly 5"x 8").
- Bake for 30 minutes, and serve with crackers or crusty bread.
- Enjoy! :)
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