A Trifecta of Seafood Dips (Plus a Bonus Non-seafood Dip!)
It’s Maine, it’s summer, it’s time for seafood… All of these wonderful dips can be served any time of year, of course, and they can all be heated and served hot, though the first two are going to be served cold in our demo. They are, therefore, great to have in your arsenal of appetizers. They work equally well for summer picnics and winter holiday celebrations. (We’re also including an artichoke and spinach dip as a fourth option for anyone who doesn’t like seafood.)
Unless you’re having a big ol’ party, we suggest making one dip at a time. If you’re following along with the demo above, Louisa will be making smaller versions of all four.
Creamy Crab Dip
- 8 oz Cream Cheese, room temp for easier mixing
- ½ C Mayonnaise
- 1 Tbs Onion Powder (or dried minced onion)
- 1 Tbs Lemon Juice (fresh is best!)
- 1 tsp Garlic Powder
- ½ tsp Salt
- ½ tsp Tabasco (or hot sauce of your choice), optional
- 1 Tbs Fresh Parsley, finely chopped
- 16 oz Fresh Crab Meat (If you have frozen, defrost it first. You can use canned but it can be a little fishy.)
Mix together all ingredients in a large bowl or stand mixer. Fold in the crab meat and fresh parsley. Cover and refrigerate.
To serve hot, place in an ovenproof dish and bake uncovered at 350F until bubbly.
Serve with crackers or sliced baguette.
Dilly Salmon Dip
- 8 oz Cream Cheese, room temp for easier mixing
- ½ C Sour Cream
- 2 Tbs Lemon Juice (fresh is best!)
- 1 tsp Garlic Powder
- 1 Tsp Fresh Dill, chopped
- ½ tsp Salt
- 1 tsp Worcestershire Sauce
- 1 tsp Horseradish
- 2 Scallions, chopped small
- 8 oz Salmon (2 small cans), drained well; or use leftover cooked salmon for even better flavor
- 4 oz Smoked Salmon, cut small (substitute 4 more oz of fresh if you don’t like smoked)
(Note: change the ratio of fresh/canned salmon to smoked salmon as you desire – you can even use all smoked!)
Mix all ingredients together in a large bowl. Cover and refrigerate.
To serve hot, place in an ovenproof dish and bake uncovered at 350F until bubbly
Garnish with fresh dill and serve with crackers or sliced baguette.
Cheesy Shrimp Dip
- 2 Tbs Butter
1 Small Onion, minced - 1 # Shrimp, peeled and deveined
- ½ tsp Dried Dill Weed
- ½ tsp Smoked Paprika
- ½ tsp Garlic Powder
- ¼ tsp Salt
- 8 oz Cream Cheese, room temp for easier mixing
- ½ C Mayonnaise
- 1 Tbs Lemon Juice (fresh is best!)
- ? tsp Tabasco (or hot sauce of your choice), optional
- 1 C Grated Cheese (cheddar, fontina, Monterrey Jack or other favorite, melty cheese)
Melt the butter in a large saute pan and add onion. Sautee a few minutes, until onions are translucent.
Toss shrimp in dill, paprika, garlic powder and salt, and add to onions. Cook about 3-4 minutes, until pink and just cooked. Let cool a few minutes and then chop quite small. (Reserve the onions & juices.)
Mix softened cream cheese, mayo, lemon, tabasco and grated cheese. Add shrimp, including onion, melted butter and shrimp juices.
Put in an oven proof dish and bake at 350F for 15-20 minutes until bubbly and golden brown. Serve hot or room temperature with crackers or sliced baguette.
BONUS Non-seafood Recipe!
Spinach & Artichoke Dip (you can also add crab, lobster, shrimp or scallops to this dip for extra flavor!)
- 8 oz Cream Cheese, at room temp for easier mixing
- ¼ C Sour Cream
- ¼ C Mayonnaise
- 1 clove Garlic, minced
- 2 Tbs Lemon Juice (fresh is best!)
- ½ C Mozzarella, grated
- ½ C Cheddar or Fontina Cheese, grated
- 1 can Artichoke Hearts, drained well (or squeezed) and chopped small
- 6 oz Frozen Spinach, defrosted and squeezed as dry as possible
- ¼ C Parmesan Cheese, grated
- ¼ C Bread Crumbs
Mix together cream cheese, sour cream and mayo.
Add garlic, lemon, mozzarella and cheddar; mix well.
Add chopped artichokes and spinach, make sure they are as dry as possible, and mix well.
Place mixture in an ovenproof dish,
Mix parm and bread crumbs and sprinkle over the top.
Bake at 350F for 15-20 minutes, until golden brown and bubbly.
Serve with crackers or sliced baguette.
