This recipe brings back so many memories for me. I guess that is why I subconsciously made it this month as my husband and I celebrated our 11th anniversary. When we were first married and did not have kids yet my hubby and I cooked together all the time! This was our go to snack when we were sitting by the pool relaxing with some cold bevvies. Ahhh those carefree days before kids. I would not know what to do with myself if I had that much time on my hands now. Anyway, getting back to this amazing crab dip.
Now this dip accompanies us to neighborhood BBQ’s and family get togethers rather than quiet pool time and I would not have it any other way! It is so light and delicious. I recently started an herb garden in our backyard with fresh dill, oregano, basil, etc. Nothing beats the taste of fresh herbs in a dish accentuated with a matching Essential Oil. The flavor profile is so clean and intense, plus it is not a calorie bomb (unless you devour a whole French baguette with it!)
This crab dip is so light and refreshing it is perfect for spring and summer get togethers. Fresh cucumber adds a slight crispness to the dip while red onion adds savory flavor. I personally like to pair this dip with Sea Salt & Vinegar potato chips, the cool dip mixed with the tang of the chips is flavor perfection. It also pairs well with a freshly baked French baguette.
- 2 8 oz blocks of non-fat cream cheese
- ¼ Cup of red onion, chopped fine
- 6 Tablespoons of olive oil based mayo
- 6 Tablespoons lemon juice
- 4 teaspoons fresh dill, chopped
- 1 drop Dill Essential Oil To Purchase Dill Essential Oil
- 16 ounces of lump crab meat
- 1 cup of cucumber, chopped
- Salt and pepper to taste
Leave your cream cheese out at room temperature for about a half hour before preparing so it softens up.
In a medium bowl add all your ingredients through the Essential Oil and mix well, season with salt and pepper to taste.
Gently fold in the crab and cucumber.
Chill for a half hour before serving
Serves 8 adults as an appetizer