Crab Cheesecake Dip
1 cup buttery round crackers, crushed
1/2 cup Parmigiano-Reggiano
1/4 cup butter, melted
1/2 tsp Old Bay Seasoning
(3) 8-oz pkg cream cheese
1/2 cup sour cream
1¼ cups Cheddar cheese, shredded
2 tsp Old Bay Seasoning
1/4 tsp fresh lemon juice
1/2 tsp DLM Worcestershire Sauce
1/4 cup green bell pepper, chopped very fine
1 lb lump crab meat, picked through and shell pieces removed
Preheat oven to 350°F.
To make crust: Mix together crushed crackers, Parmigiano-Reggiano, melted butter, and seasoning. Press mixture into bottom of a 9-inch ungreased springform pan.
To make dip: Beat cream cheese until soft and fluffy. Slowly beat in sour cream. Beat in eggs one at a time. Stir in Cheddar cheese, Old Bay Seasoning, lemon juice, Worcestershire sauce, and green pepper. Gently fold in crab meat. Pour mixture into pan. Bake for 50 to 55 minutes, or until set.
Remove dip from oven and let set 15 minutes. Carefully loosen and remove springform. Set warm dip on a serving plate accompanied by assorted crackers and a cheese knife for spreading. Garnish with cherry tomatoes and parsley, if desired.
Makes 8-12 servings
Allergy Warning: Contains milk and eggs and shellfish and wheat and soy