Dairy Free Crab Dip! A Dip To End The Summer On High Note!
 
Prep time
Total time
 
Author:
Serves: 4-6
Ingredients
  • 8oz lump crab meat
  • 8oz container of Kite Hill Almond Cream Cheese Style Spread
  • ½ cup unsweetened plain Kite Hill Almond Greek Style yogurt (or Coyo Natural Coconut Yogurt)
  • ¼ cup mayo (I use Primal Kitchen Avocado Mayo)
  • 1 lemon juiced
  • 2 garlic cloves grated
  • 2 tsp. of horseradish
  • 1 to 1.5 tsp. old bay seasoning or homemade
  • ⅛ tsp. cayenne
  • ½ tsp. of salt plus more to taste
  • Freshly ground black pepper - a few grinds
  • 1 tbsp. chopped chives plus more for garnish
  • Veggies, crackers and bread for serving
Instructions
  1. In the bowl of a stand mixer fitted with a paddle attachment mix the almond cheese, mayo and yogurt together until smooth, 1 to 2 minutes. Add the rest of the ingredients except the crab meat and mix to combine. Taste and adjust seasoning. Stir in the crab meat.
  2. Store in airtight container in the fridge for 2 hours up to overnight before serving. Garnish with more chopped chives and serve with crudité and crackers. Store left overs covered in airtight container in the fridge for up to 2 days.
  3. Enjoy.
Recipe by Social Buttercream at http://socialbuttercream.com/2019/08/31/dairy-free-crab-dip-dip-it-dip-it-real-good/