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Alright, don’t linger, let’s plan this hot krab & asparagus dip formula with 11 elements which are absolutely easy to have, and we have to process them at the very least through 6 measures. You should invest a while on this, so the resulting food could be perfect.
Composition - Hot Krab & Asparagus Dip:
- Need 1/2 pound for fresh asparagus (usually half a bunch), tough ends snapped off, cut into 1/4" pieces
- Get 8 oz surimi/imitation crab, shredded or chopped into small 1/4"-ish chunks (if frozen, thaw and squeeze out all excess water)
- Give 1 cup - shredded Monterey Jack cheese (or whatever melty cheese you have on hand)
- Give 1/3 cup for shredded or grated Parmesan
- Give 1/3 cup sour cream
- Make ready 1/4 cup mayonnaise
- Take 1/2 block cream cheese brought to room temperature
- You need 1 for small clove garlic, grated (or 1/2 teaspoon garlic powder, not garlic salt)
- Need for zest of 1/2 a lemon
- You need 1.5 Tablespoons of lemon juice
- Require 1/4 teaspoon for black pepper
Hot Krab & Asparagus Dip instructions:
- 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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