Vivi’s Queen Crab Dip | So I got this friend named Pat in Chicago, who is a masterchef. He’d never admit it but he really is that good. But my favorite recipe that I stole from Pat, turns out to not be his at all. But rather his mom’s! She serves this dip at dinner party’s, and let me tell you, it’s bleapin’ ridiculous. Ridiculously good.
So to thank Pat for naively revealing his family secrets, we are naming this dip after his new baby girl, Vivi. It’s the very least we could do. Thanks bud.In this recipe, we take Pat’s mom’s classic and kick it up with some navy white beans, pickled jalapeno and crab. Yes, crab! Then we add the rest of her signature ingredients, then boom! A star is born. Get ready for the big bang.
* Make this a day ahead so the flavors get to know each other.
* And make sure to pick over your crab for shells.
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- Butter - 1½ tablespoons
- White Navy Beans - 15.5 ounces, canned, bacon flavored
- Chicken Stock - ½ cup
- Shallot - 3 tablespoons, brunoise
- Roasted Garlic - 2 teaspoons
- Rosemary - 1 sprig
- White Pepper - ¼ teaspoon
- Salt - ½ teaspoon
- Jumbo Lump Crab - 5 ounces
- Cream Cheese - 3 heaping tablespoons
- Sour Cream - 5 heaping tablespoons
- Colby Jack - 1 cup, shredded
- Pace Salsa - 8 ounces, medium
- Avocado - 1, small dice
- Pickled Jalapenos - ⅓ cup, thinly sliced
- Scallions - ¾ cup, thinly sliced, white & green parts
- Salt - ¼ teaspoon
- Non-Stick Saucepan
- Immersion Blender
- Rubber Spatula
- Baking Dish - 8" x 8"
- Mixing Bowl - medium
- Plastic Wrap
- Open your can of beans and drain off most of the canning liquid.
- Cut up shallot and get the rest of your ingredients together.
- Melt ½ tablespoon of the butter in the saucepan over medium-high heat.
- When the butter is hot, toss in the shallot with a small pinch of salt, and saute until softened - about 4 minutes.
- Now add the beans, give them a stir, and cook for 1 more minute.
- Then stir in the stock, rosemary, garlic, pepper and the rest of the salt. Give it another stir and bring it to a boil.
- Reduce the heat to medium-low and simmer the beans until most of the liquid has evaporated - about 25 minutes.
- Take the pan off the heat, trash the rosemary sprigs, and toss in the butter.
- Now grab that hand blender and work the beans until they're nice & smooth. Cover and set them aside.
- Dice your avocado and slice your scallions.
- To the mixing bowl, mix together the cream cheese, sour cream, salsa and salt. Mix it well until you have a weird pinkish sauce. Set it aside.
- Now let's start putting this dip together shall we?! Start by spreading an even layer of the beans in the baking dish. That's your bottom layer.
- Now add a thin layer of the cheese - about ¼ cup.
- Evenly spread the pink sauce over the cheese & beans.
- Now sprinkle on the crab, jalapenos, avocado and the rest of the cheese (make sure to evenly spread all the ingredients around the baking dish).
- Cover it tightly with a couple layers of plastic wrap and keep it in the fridge overnight (this is important).
- After its overnight nap, take the dish out of the fridge.
- Let it warm up a bit at room temperature and serve it with Sun Chips (we like the salsa flavor). That's it! Well done.
* Always check your crab meat for shells. It's no fun getting a crunchy mouthful.
* It's ok if you have a few rosemary leaf stragglers - just make sure to remove the stems and most of the greenery.
* And we're not kidding, Pace salsa is what makes this recipe work. Don't substitute another brand (and no, they don't pay us).
If you’ve read this far, then you need to check out Crab Cake Breakfast + Khaleesi’s Hollandaise and Spanked Crab Rolls.
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