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My wife, despite her lactose sensitivity, has a soft spot for cream cheese. Knowing this, when we had to make dips for our latest family get together, I decided to treat her to something I knew she would love.

Creamy, slightly sweet, and chock full of amazing seafood zing, this dip is great paired with some salty crackers!

Its one of the easiest recipes you’ll find. You literally mix everything up and put it in the oven! The list of ingredients is short, making it even easier!

Eat it on its own with crackers, or we found its just as delicious spread on a savory bagel! I’m sure you’ll find other uses for it as well.

Cream Cheese Krab Dip

Appetizer, Cheese, Comfort Foods, Dinner, Dip, Meals for a Crowd, Seafood, Sides, Summer

Cream Cheese Krab Dip

Ingredients

24 ounces of cream cheese, softened
5 cups sour cream
2.5 lbs krab meat (imitation crab)
5 cups pepper jack cheese, shredded
3/4 cup green onion, chopped

Instructions

Preheat oven to 350 degrees Fahrenheit.
In a large mixing bowl, combine the cream cheese and sour cream completely.
Flake the krab into the bowl using your hands, making the pieces very small strips.
Add in the pepper jack cheese and green onion. Mix well to combine.
Place mixture into a 9×13 glass pan. Using a spatula, smooth the top of the mixture, making it level throughout.
Bake for 40 minutes or until warmed through and slightly brown on top. Serve warm.

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Between church, work, and family parties, my wife and I attend our share of pot lucks. We’ve brought a wide variety of things to these, but I think this new recipe is one of our favorites!

For our monthly get together with my wife’s family, the theme was “dips”. We, in true procrastinator fashion, waited until Friday night to pick what we were going to do (the party was Sunday). We decided on two – a crab dip (coming soon!) and this…

It takes all the favorite parts of the best enchilada, and put it in dip form to eat with chips! The dip was a hit, and my year old niece especially loved it. She begged her parents for thirds!

Its not as hard to make as it sounds like it would be! Of course, we make it with our homemade refried beans which add a little more time, but otherwise its pretty dump and go!

Layered Chicken Enchilada Dip

Appetizer, Beans, Cheese, Chicken, Comfort Foods, Dinner, Dip, Meals for a Crowd, Mexican, Sides

Layered Chicken Enchilada Dip

Ingredients

1 1/2 lbs boneless, skinless chicken thighs
1 Anaheim pepper
5 cups enchilada sauce
1 batch of Pressure Cooker Refried Beans*
1 cup sour cream
1/4 cup green onion, chopped
3 cups shredded pepper jack cheese

Instructions

Cut up the chicken into 2″ pieces. Finely chop Anaheim pepper. Place the chicken, pepper, and enchilada sauce in a slow cooker. Cook on high for 2 hours. Stir, and then cook on low for an additional 4 hours.
Using two forks, shred the chicken and mix it thouroughly into the sauce.
Preheat your oven to 350 degrees Fahrenheit.
Place a few spoonfuls of sauce onto the bottom of a 9×13 baking pan. Spread half of the refried beans over the sauce, making it smooth and even.
Layer on half of the chicken and sauce, making it even. Layer on the rest of the beans, smoothing down, and then top with the remaining chicken and sauce.
Place pan in the oven for 25 minutes or until heated through. Remove from oven and allow to cool for about 10 minutes.
Spread sour cream evenly over the pan. Sprinkle on green onion, followed by the cheese. Serve hot with tortilla chips.

Notes

*If you don’t want to make your own beans, you can use one can of refried black beans per layer.

What is your go to potluck dip? Let us know in the comments!!