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Natalie’s Cajun Crab Dip
2
cups plain yogurt
1/4
cup (2 ounces) cream cheese
1
tablespoon Dijon mustard
2
teaspoons anchovy paste
2
teaspoons lemon juice
1/2
teaspoon dried thyme
1
teaspoon Worcestershire
1/4
teaspoon Creole seasoning
1/4
teaspoon black pepper (or to taste)
1/4
to 1/2 teaspoon Tabasco sauce
1
pound lump crabmeat, shell pieces removed
1/4
cup finely minced red bell pepper
1/4
cup finely minced green bell pepper
1/4
cup minced scallions
Spoon
yogurt onto several layers of heavy-duty paper towels; spread to
1/2-inch
thickness. Cover with additional paper towels and let stand for
at least
5 minutes. Scrape the yogurt into a bowl using a rubber spatula.
Cover and refrigerate.
Combine
cream cheese, mustard, anchovy paste, lemon juice, thyme,
Worcestershire, Creole seasoning, pepper and Tabasco, whisking to
com-
bine well. Stir in the yogurt. Add the crab meat, bell pepper and
scallions
and stir gently to combine. Serve with crackers, chips or
crudités.
Featured Archive Recipes:
Baked Crab, Brie and
Artichoke Dip
Hot Crabmeat or Shrimp Dip
Lump Crab
and Artichoke Dip
Ratatouille Dip
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