My Medium Boy’s exact words were “Oh my God, this is delicious” when a spoonful of this dip hit his mouth. I’m not sure, but I think he may have liked it.
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Much like my crab dip that I make with artichoke hearts and Greek pepperoncini, this dip is cheesy, crabby, and oh so good. It sounds fancy since it’s made with crab, which makes it perfect for special occasions, and you can just forget to tell your guests how ridiculously easy it is to prepare.
In fact, you can even **gasp** prepare this in advance. It can be baked right before needing to be served, or baked then reheated. Really, it’s up to you. In fact, allowing it to sit improves the flavor by giving it more time to blend. Serve it with crackers, slices of a good baguette, or a tasty focaccia bread to give it a hefty, added rosemary kick!
Creamy Crab Dip with Rosemary & Kalamata Olives Recipe
Ingredients
- 1/2 lb. lump crab, fresh, frozen, or canned
- 1 – 1 1/4 cups mayonnaise (pick a good one)
- 1 1/2 ounces grated parmesan cheese
- 1/3 – 1/2 cup chopped Kalamata olives
- 1 Tbsp. finely chopped fresh rosemary
Directions
Preheat the oven to 450 F.
Place all ingredients into a bowl and mix together. You should start with the lower amount of both the mayonnaise and the olives and add more as needed/desired.
Put the mixture into an oven proof dish. You should choose a size that allows the mixture to be at least an inch deep, but not more than two inches deep. You want it to cook in the middle before the edges are overcooked.
Bake, uncovered, in the oven for about 10 to 15 minutes. The top should be golden brown, the edges bubbling, and the center should be heated through. Don’t over cook or else the oil in the mayonnaise will separate out. If this happens you can drain off some of the oil and stir the rest into the dip.
Allow the dip to cool slightly before serving. It can also be served at room temperature, or even cold, whatever you prefer! By the way, if you have leftovers, try it out as an omelet filling (it’s really good!).
Mostly Greek 