Buffalo Bacon Crab Dip
I have to confess, I’m a huge sauce and dips fan! I mean there’s nothing better than dunking or dipping food and this buffalo bacon crab dip hits on all cylinders. It’s loaded with flavor but subtle enough that nothing overpowers the real star - the CRAB! Creamy, cheesey, hot out of the oven and so easy to make, I know this will be a family favorite!
If you’re not a huge bacon fan you can totally omit it from this recipe. Also be sure to take your time and pick through the crab meat carefully to ensure there aren’t any lingering shells in the crab!
Buffalo Bacon Crab Dip
Ingredients
8 ounces wild caught crabmeat
4 slices bacon, cooked & crumbled
8 ounces cream cheese, softened
1/4 cup mayo
1/4 cup sour cream
1/2 tsp garlic powder
1/2 tsp onion salt
2 tbsp buffalo sauce
1 green onion, separated white & green parts
1 cup colby jack cheese, shredded
pepper to taste
Instructions
In a large bowl, add cream cheese, mayo, sour cream, garlic powder, onion salt, buffalo sauce, 3/4ths of the crumbled bacon, white parts of the green onion, and pepper to taste. Mix it all together until well incorporated. Spoon into a cast iron skillet, pie dish, or any baking dish of your choice. Sprinkle colby jack cheese and remaining bacon crumbles on top
Bake in a preheated 375 degree oven for 25-30 minutes or until bubbling and cheese is turning golden brown. Top with remaining green onions
Serve with crackers, toasted baguette, or my favorite garlic knots
This citrus sangria is a crowd pleaser! It has a light and bright flavor from the citrus fruit that makes it so refreshing and tasty. It’s the perfect balance of tart from the grapefruit and a hint of sweet from the orange. Although citrus fruit is often found in summertime drinks, I always like to serve them during the winter holidays too! Especially since we could all use an extra dose of vitamin C during that time.