Creamy Crab Dip with Rosemary & Kalamata Olives

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.

20190508_215645(All links open a new page, so you won’t lose your spot when you look around!  Get information on gardening and cultural traditions, recipes, stories, and more!)

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.

20190508_215441
If your Kalamata olives have a pit in them, a simple squish with a broad knife is enough to free the pit from the flesh, making it easy to remove!

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!

20190508_215725

Creamy Crab Dip with Rosemary & Kalamata Olives Recipe

  • Difficulty: if you can stir with a spoon, you're good
  • Print

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!).

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s