You may ask yourself; well how did I get here…letting the days go by…. a little Talking Heads playing in my head right now. Time just moves at warp speed these days and here we are at the end of Summer, Labor Day Weekend, the last hoorah of the summer of 2019 until it’s gone. Well, as we close the books on yet another summer, we have this last long holiday weekend to cram in as much summer before the leaves start to change, the air becomes crisp and the mock turtlenecks come out! 😉 So, let’s continue to summer and in the words of Wayne and Garth, party on. Well, I have the perfect party on dip for your BBQ or Labor Day bash this weekend. My Dairy Free Lump Crab Dip, it’s crabby, tangy, a hint of heat and devour worthy. You better make a double batch because this is sure to be a hit!
Get ready y’all apparently we are in for a “Polar Coaster Winter” …Farmers’ Almanac predicts intense cold and snowfall to come this winter. Even more reason to enjoy the warmer temps while they stick around. Although, here in Chicago it seems the weather has already started to turn, a bit of a chill in the air is some foreshadowing to this Polar Coaster we have in store for us. Although I will take 70 degrees this weekend over negative 7 degrees any day. So, let’s not stress about getting our winter gear out of storage just yet and enjoy the milder temps we have now. Live in the moment!
What better way to live in the moment than to have great food, drink, friends and family this weekend. Celebrate not having to work on Monday and the remaining warmer days.
Starting with the great food, this dip is so easy to whip up and is even easier to eat up. Really, only a few quality ingredients and Bob’s Your Uncle, you got a dip, dip it real good. I use my all time fave, Kite Hill Almond Cream Cheese Style Spread as the base, then I used Kite Hill almond Greek style yogurt for some of the tang. You can sub coconut yogurt as well. My favorite brand for that is Coyo, a bit difficult to find though. Then , of course, you can’t have crab dip with out the crab. Get good quality lump crab for this, none of that imitation stuff, you need the real deal. Yes, it’s a bit pricier, but totally worth it. You can pick it up at Whole Foods in the sea food section. Then just some seasoning, lemon, garlic, horseradish and chives. Easy, peasy, crabby breezy.
Serve with crackers, bread and a beautiful bounty of crudité!
Just look at those colors, so pretty!
Be sure to add this dip to your Labor Day celebration this weekend. It’s the perfect end of summer app that will make you forget about the impending cold, wind, sleet and snow ahead. Live in the moment and summer and party on!
Happy Labor Day Weekending!
Diane
- 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
- 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.
- 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.
- Enjoy.
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