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| Bar Harbor Seafood Dip |
| Saturday, June 02, 2007 |
I had this dip in Bar Harbor and came home determined to re-create it. This is the recipe!
Ingredients
Two 4 oz cans of tiny shrimp
Two 4 oz cans of lump crabmeat
8 oz of cream cheese
1 cup of shredded Mexican cheese
1 6.5 oz jar of Goya red peppers
1 cup of garlic and herb bread crumbs
4 cloves of garlic
2 tbsp butter melted
Old Bay seasoning
Goya Adobo
Procedure
1. In a medium bowl, add the drained cans of tiny shrimp and crabmeat.
2. Add the cream cheese. I find that putting the cream cheese in the microwave for about a minute on high makes it much easier to mix and you don't have to wait for it to soften.
3. Finely chop the red peppers and add to the bowl.
4. Mince the garlic and add to the bowl.
5. Stir this mixture until combined.
6. Add the bread crumbs and stir.
7. Season liberally with Old Bay (about 2 tbsp) and lightly with Goya Adobo. Stir to combine.
8. Add the Mexican shredded cheese (this is the four cheese blend and it melts very well). Stir. Add the melted butter. Stir.
9. If the dip is very thick, add a little milk or heavy cream to thin it out.
10. Spread in a cooking sprayed baking dish (I used a glass 10-inch pie pan).
11. Take a little extra bread crumbs, cheese and Old Bay season in a small bowl. Mix them up, until the cheese is coated with the bread crumbs and spices. Top the dip with this mixture.
12. Pop into a 350 degree oven. Let cook until the edges are brown and the top is crispy.
13. Serve with tortilla chips (thick ones or the ones with a scoop) or crackers. This also makes a delicious sandwich spread! |
posted by Rose @ 9:51 AM  |
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