Hot Crab Dip with Roasted Jalapenos
Ingredients
-
3
pieces
jalapeños
-
5
ounces
plain Greek yogurt or light sour cream
-
5
ounces
crumbled feta
-
¼
cup
hummus or paleo mayo
-
1
cup
shredded cheddar cheese, divided
-
1
tablespoon
gluten free tamari or soy sauce
-
1
teaspoon
minced garlic
-
⅓
cup
hot sauce
-
¼
teaspoon
paprika
-
1
tablespoon
lemon juice or lime juice
-
6
ounces
canned lump crab, drained
-
to taste
Kosher salt & pepper
-
1
chopped
green onion
-
for garnish
chopped fresh cilantro
Instructions
- Preheat the oven to 425°F and roast the jalapeños for 10 minutes, then flip and roast for another 8-10 minutes.
- Seal the roasted jalapeños in a bag for 20 minutes, then peel, slice, and remove seeds if desired.
- In a bowl, combine Greek yogurt, feta, hummus, ⅔ cup of shredded cheese, tamari, garlic, hot sauce, paprika, lemon juice, salt, and pepper.
- Fold in the diced roasted jalapeños, chopped green onion, and lump crab meat.
- Spread the mixture in a baking dish and top with the remaining shredded cheese.
- Bake at 350°F for 20-25 minutes, then broil for about 60 seconds until browned.
Nutrition Facts (estimated)
Servings
6-7
Calories
276
Total fat
7g
Total carbohydrates
4g
Total protein
9g
Sodium
434mg
Cholesterol
38mg
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