Vegan Spicy Crab Dip 🌶️🧀🦀
I came across this recipe for "Hot Vegan Crab Dip" - From "Makeitdairyfree.com" and I just had to try it! 🤤👏 I did not have "dulse flakes" so I substituted nutritional yeast in its place. Although the #dulseflakes are made of dried seaweed and contain iodine which obviously would make them a perfect addition to a vegan "crab" dip. I simply did not have any and wasn't sure where to get any. I also used a lot more cheese than the recipe called for because I am an extra cheese kind of person! 😍👍 Further, I adapted the recipe & used additional items that the recipe did not call for. This could also be made into a cheesy dip that is "not spicy" by simply ommitting the hot sauce. This dip turned out very well. 😎 It was so yummy that it was gone shortly after I made it! 🤣👌 I will definitely make this again! #spicycrabdip #vegannachos #veganspicycrabdip #hotvegancrabdip #veganrecipe #veganseafoodrecipe #dairyfree #cheesycrabdip #vegancheesynachos #vegancrabdip #vegancrab #vegandairy #veganseafooddip
Vegan Spicy Crab Dip 🌶️🧀🦀
I came across this recipe for "Hot Vegan Crab Dip" - From "Makeitdairyfree.com" and I just had to try it! 🤤👏 I did not have "dulse flakes" so I substituted nutritional yeast in its place. Although the #dulseflakes are made of dried seaweed and contain iodine which obviously would make them a perfect addition to a vegan "crab" dip. I simply did not have any and wasn't sure where to get any. I also used a lot more cheese than the recipe called for because I am an extra cheese kind of person! 😍👍 Further, I adapted the recipe & used additional items that the recipe did not call for. This could also be made into a cheesy dip that is "not spicy" by simply ommitting the hot sauce. This dip turned out very well. 😎 It was so yummy that it was gone shortly after I made it! 🤣👌 I will definitely make this again! #spicycrabdip #vegannachos #veganspicycrabdip #hotvegancrabdip #veganrecipe #veganseafoodrecipe #dairyfree #cheesycrabdip #vegancheesynachos #vegancrabdip #vegancrab #vegandairy #veganseafooddip
Cooking Instructions
- 1
Preheat oven to 350°.
- 2
Use two forks to shred hearts of palm into small pieces. Set aside.
- 3
Beat cream cheese with a mixer. If adding, drain, mash & beat canellini beans into mixture now. Also, if adding cashew nuts, process them down to a paste and add into mixture here as well. (I also threw a half a cup of shredded cheese in at this point because I am a big cheese lover and can never get enough but this is totally optional! 😆)
- 4
Add in mayonnaise, Old Bay seasoning, lemon juice, dulse flakes or nutritional yeast, hot sauce, garlic powder, ground mustard, and smoked paprika. Beat again just until combined.
- 5
Fold in shredded hearts of palm and 1/4 cup vegan cheddar cheese. Also, drain & fold in corn, black beans, and tomatoes.
- 6
Spread mixture evenly in a 12" cast iron skillet or a 2 quart baking dish. Top with remaining vegan cheddar cheese.
- 7
Bake 25-30 minutes or until hot and bubbly and cheese has melted. Can put under the broil for 2-3 minutes if desired but watch carefully.
- 8
Sprinkle additional old bay seasoning on top and green onions if desired. Serve with veggies like baby carrots and celery, tortilla chips, crackers or crunchy bread on the side.
- 9
Alternative Crockpot Method: If you wish to make this in the crockpot instead of the oven, repeat steps 2-5 but in step 5 add all the cheese. Place into a mini crockpot and turn on low 30 minutes before serving. Watch carefully to ensure it doesn't burn if it's been on longer than 90 minutes. Stir occasionally.
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