Crab and Cheese Dip

It was a given that my sister Katie’s (#10) Crab and Cheese Dip recipe was going to be part of Sock Box 10, especially leading up to the holiday season.  Katie has been making this dip for years and still garners the family oohs and aahs every time we have it.  It’d be safe to say that if it wasn’t included in one of her many bags on Christmas Eve, we’d probably send her to the grocery store.

Before I move into the recipe, please note the #10 behind Katie’s name. What would the name of this blog be without Katie?  She is THE “10”!  Sock Box 9?  No, it doesn’t have the ring to it that 10 does. Sorry Bill (#9).  Sock Box 8?  That’s me – no ring.  The real story behind the ’10’ is that my mom was either going to be a nun or have 10 kids.  Well, we know she had 10 kids, and as far a becoming a nun…she was close.  She was an Associate with The Precious Blood order in Ruma, Illinois.  So…thanks, mom, for your faith, love of family and that great number ’10’!  And, if you want to see a picture of Katie, she’s in mom’s arms in my post, The Story Behind The Box.  Katie,  you are a fabulous “10”!!!

I was surprised by a few ingredients when Katie was making this dip.  For one, hot pepper sauce, 4 drops to be exact.   And then there is sherry.  We used cooking sherry for this post.  I really believe that it’s the sherry that not only brings the cream cheese and Velveeta together but elevates the flavor of the Velveeta taking it to new heights.  Yes, the combination of the cheeses with the sherry is perfect and then adding the crab- done.   After tasting it, you will never believe that it takes just 30 minutes to make. Sherry is a fortified (strengthened) wine and if you remember the fondue days, wine was used a lot to bring different cheeses together for dipping.  YUM!

Well, I hope you try this recipe real soon and please send us a note about your success and just how much you loved it.  I promise to get the message to Katie.  Thanks again, #10!

Thanks for stopping by,    Rose  

Crab and Cheese Dip

 

Save Print

Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

This dip has party written all over it. The cooking sherry gives this dip that extra punch that blends the cheeses in an ever so perfect way. We can always count on Katie (#10) to supply us with this tasty dip and I promise, you won't have to find room in your frig for leftovers. I hope this recipe becomes a party favorite.

Author: Katie Stein with sockbox10.com

Recipe type: hors d'oeuvre

Serves: varies

Ingredients

• 2 tablespoons of butter
• 2 tablespoons of all-purpose flour
• 1 cup of chicken broth (canned was used for this recipe)
• ¼ cup cooking sherry. Real Sherry liquor can be used.
• Dash of onion salt
• 4 drops of hot pepper sauce
• 1 8 oz package of cream cheese
• ¼ pound of Velveeta
• 6 oz of frozen crab meat thawed and flaked. The crab meat can also be placed in a food processor and chopped. Imitation crab was used for this recipe.
• Plain bagels cut in wedges.

Instructions

1. In a medium sized saucepan melt the butter and stir in flour.
2. Add the chicken broth, cooking sherry, onion salt and hot sauce stirring rapidly with a whisk to prevent lumps.
3. Cook and stir until it thickens.
4. Add the Velveeta and cream cheese stirring until all is melted.
5. Add the chopped crab meat and heat thoroughly.
6. Pour the dip into a serving dish.
7. Cut bagels into wedges and use to dip.
8. This dip can be reheated in the microwave.
9. Enjoy!

3.5.3226