Hot Krab & Asparagus Dip

Name: Hot Krab & Asparagus Dip
Yield: 4 to 6 servings
Cuisine: American
Ingredients: 1/2 pound fresh asparagus (usually half a bunch), tough ends snapped off, cut into 1/4" pieces; 8 oz surimi/imitation crab, shredded or chopped into small 1/4"-ish chunks (if frozen, thaw and squeeze out all excess water); 1 cup shredded Monterey Jack cheese (or whatever melty cheese you have on hand); 1/3 cup shredded or grated Parmesan; 1/3 cup sour cream; 1/4 cup mayonnaise; 1/2 block cream cheese brought to room temperature; 1 small clove garlic, grated (or 1/2 teaspoon garlic powder, not garlic salt); zest of 1/2 a lemon; 1.5 Tablespoons lemon juice; 1/4 teaspoon black pepper

x @cook_5886383

Made this for our dinner with friends with stuff I had in the fridge and we all enjoyed it thoroughly!

Yes, I used fake crab. No, I'm not sorry. :P

You can prep the mixture 2 to 3 days ahead of time and store, covered, in refrigerator, until ready to bake and serve.

Made this for our dinner with friends with stuff I had in the fridge and we all enjoyed it thoroughly!

Yes, I used fake crab. No, I'm not sorry. :P

You can prep the mixture 2 to 3 days ahead of time and store, covered, in refrigerator, until ready to bake and serve.

x @cook_5886383

Made this for our dinner with friends with stuff I had in the fridge and we all enjoyed it thoroughly!

Yes, I used fake crab. No, I'm not sorry. :P

You can prep the mixture 2 to 3 days ahead of time and store, covered, in refrigerator, until ready to bake and serve.

Made this for our dinner with friends with stuff I had in the fridge and we all enjoyed it thoroughly!

Yes, I used fake crab. No, I'm not sorry. :P

You can prep the mixture 2 to 3 days ahead of time and store, covered, in refrigerator, until ready to bake and serve.

Saved

Ingredients

4 to 6 servings

1/2 poundfresh asparagus (usually half a bunch), tough ends snapped off, cut into 1/4" pieces
8 ozsurimi/imitation crab, shredded or chopped into small 1/4"-ish chunks (if frozen, thaw and squeeze out all excess water)
1 cupshredded Monterey Jack cheese (or whatever melty cheese you have on hand)
1/3 cupshredded or grated Parmesan
1/3 cupsour cream
1/4 cupmayonnaise
1/2 blockcream cheese brought to room temperature
1small clove garlic, grated (or 1/2 teaspoon garlic powder, not garlic salt)
zest of 1/2 a lemon
1.5 Tablespoonslemon juice
1/4 teaspoonblack pepper

Saved

Steps

1

Preheat oven to 375F.
2

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.
3

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.
4

Place mixture in a small baking dish (roughly 5"x 8").
5

Bake for 30 minutes, and serve with crackers or crusty bread.
6

Enjoy! :)