Saturday, July 28, 2012

Crabmeat Guacamole Dip

This recipe makes a big bowl full.  Crabmeat and avocado really complement each other well.  I combined two recipes from the "recipe girl" and "The Pioneer Woman" and added some of my own touches as well.  Grab the tortilla chips and ENJOY!
  • 4 Hass avocados
  • 1 lemon, freshly squeezed
  • 1 t. kosher salt
  • ½ t. cayenne pepper
  • 4 green onions, finely chopped
  • 1 large clove of garlic, minced
  • 1 (8 oz.) cream cheese, at room temperature
  • ½ C. sour cream
  • ½ C. salsa
  • 1 lb. lump crabmeat
  1. Cut the avocados in half and scoop out the avocado with a spoon
  2. Place the avocado in a medium bowl and add the lemon juice
  3. Toss with a large spoon
  4. Add the salt, cayenne, green onion, and garlic
  5. Use a knife to cut through the avocado forming large chunks, then use a fork to mash some of the avocado to create a smooth consistency with some larger chunks
  6. In a large bowl, combine the cream cheese, sour cream, and salsa until all are well incorporated
  7. Gently fold in the crabmeat, then fold in the avocados
  8. Refrigerate for several hours to allow all the flavors to “marry”
Tips and Tricks:
  • I serve this with tortilla chips.
  • The lemon is what keeps the avocado from turning brown.  I have another trick to keep the avocados looking nice and green.  Place a sheet of plastic wrap DIRECTLY over the dip, then cover the container with its cover.
  • I use light sour cream and 1/3 less fat cream cheese.

1 comment:

  1. It was delicious!!! I can't wait until you make more. xo