Shelly's Recipe

HOT TOMATO, JACK AND CRAB DIP

Category: Dips - Seafood Hot

Nonstick spray
1 (8 oz) pkg cream cheese, softened
1 cup grated pepper Jack cheese
1/2 cup mayonnaise
2 limes, juiced
1 tsp hot sauce
1 lb lump crabmeat, well drained and picked clean of shells
1 cup seeded, diced tomatoes (2 medium tomatoes)
1/4 cup chopped green onions (scallions), white and light green parts
1/4 cup chopped fresh basil leaves
2 cloves garlic, finely chopped
1/4 tsp salt
1/2 tsp crushed black peppercorns
2 avocados
Crackers or crusty bread, for serving

Preheat the oven to 350. Spray a 1 quart baking dish with nonstick spray.

In a large bowl, mix together the cream cheese, pepper Jack, mayonnaise, lime juice, and hot sauce until smooth. Fold in the crabmeat, tomatoes, green onions, basil, garlic, salt, and pepper. Smooth the mixture into baking dish. Bake until golden and bubbly, about 30 minutes.

Split, pit, peel, and dice the avocados and sprinkle them over the crab dip after it has cooled slightly. Serve warm with crackers or crusty bread.