It must be capital C for Creamy week here are OMGG. I just realized that this is the third recipe in a row that started with that word. It is probably because I live most of my life stuck in repeat mode. Kind of like a broken record, only when the music isn’t so great. Until you have children, you would never really believe that you could repeat the same exact phrase 1,674,392 times in only one day. Seriously. By 4 o’clock every afternoon my brain is fried. Like mushy peas. This is probably why I cook so much. Being in the kitchen makes me feel like a real person, unless I am doing the dishes for the 9,000th time, and then, of course, I just feel like Cinderella before the fairy godmother comes to the rescue.
I feel like being in the kitchen I can really be myself and be creative. Even though I have to fit in the things that everyone here agrees on to eat, I still get to throw things together and make it a masterpiece of my own. It is very rewarding and makes me feel like I am more than just a wife, mom, teacher, house cleaner, snotty nose wiper and at-your-beck-and-call-girl. In my own mind, when it is working properly, I like to think of myself as the most extraordinary chef in the world.
That is, until that day came a few weeks ago (my facebook followers will remember) where I had made this amazing spaghetti/bolognese sauce. Grass fed beef and organic Italian sausage, 5 herbs picked from my garden, crushed tomatoes, the whole 9 yards. It smelled so amazing and I was STARVING. I had grabbed the skillet, just like I always do, but it was much hotter than normal and as I was swinging it around to the counter, I got burned, lost control of the pan, then watched as it fell to the floor. It was like slow motion and there was nothing I could do about it. It hit my foot, sauce burned me from the knee down and went ALL over my kitchen. I mean everywhere. It was like I decided that I wanted to redecorate my kitchen in organic red sauce. I was in pain and mostly completely devastated that I just ruined the ENTIRE dinner. There was no hope of saving any of it. I just went to the bathroom and sat and cried my eyes out while I rubbed aloe on my leg and foot. It was awful. But, thankfully, the good fairies, aka my mom and husband, came to the rescue and cleaned up the mess. With the shop vac…
And then I ordered pizza.
That took that whole feeling like the most extraordinary chef in the world thing down about 20 notches. Sigh…
I was really craving this dip a couple of months ago, so I just grabbed a few things I thought would be good together and mixed them all up. This is what I came up with. You could also add in some Worcestershire sauce if you wanted to to kick up the flavor. Lee and Perrins is gluten free. This dip is very simple to make and requires very little effort.
** This recipe is Gluten Free. I used Louisiana hot sauce because it is GF, as is the Old Bay seasoning.
Creamy Crab Dip
- 8 ounces crab meat, chopped
- 8 ounces cream cheese, softened
- 8 ounces cheddar jack cheese, shredded
- 1/2 cup sour cream
- 1/2 cup Duke’s mayonnaise
- 3-4 green onions, sliced thin
- juice of 1/2 lemon
- 2 teaspoon garlic, minced
- salt, pepper, paprika, Old Bay seasoning
- couple dashes of hot sauce, Louisiana
Mix everything together in a large bowl until thoroughly combined. Put into an oven safe dish and bake at 350 degrees for about 20 minutes or until it is hot and bubbly.
Serve with tortilla chips, crackers, celery or bread.