One of the beautiful things about this dip is how it can pair with SO many wines, but theres something special about a cool climate oaked chardonnay. I had a bottle of the fantastic Stags Hollow Renaissance Chardonnay and it was AWESOME. Stag’s Hollow Winery in Okanagan Falls, BC (Canada) is a Sustainable Certified BC winery that makes some incredibly high quality wines! Other great pairing ideas: Spanish Albarino, Italian Soave, or Portuguese Douro Branco 😎
RECIPE
Ingredients:
– ½ cup cream cheese
– ½ cup mayonnaise (not miracle whip!)
– ½ cup sour cream (I used 14%)
– 1 can of lump crab meat, drained
– 2 cloves of garlic, pressed
– 1-2 tbsp of lemon zest + more for garnish
– Fresh lemon juice (from ½ lemon)
– Salt and fresh ground pepper
– 1-2 cups grated mozzarella cheese + more for topping
– 1 cup of grated white cheddar + more for topping
– Fresh sourdough or French bread to dip
Directions:
– Mix all ingredients in a bowl and then transfer to a baking dish (or just mix it right in the dish if you’re lazy like me and give it a wipe before you bake it)
– Bake at 375 F for 15-20 minutes or until hot and bubbly.
– Remove from oven and top with more cheese, lemon zest, and black pepper
– Broil on high for 3-5 minutes or until the cheese is golden and bubbly.
– Serve with fresh sourdough or French bread!
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