Chilled Crab Dip

Chilled Crab Dip from ngentile
Source: – Courtesy of Tyler Florence
* Very light and a great alternative to the hot version

1 cup cream cheese
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1/2 tablespoon lemon juice
About 1 tablespoon extra-virgin olive oil – optional
Kosher salt and freshly ground black pepper (I use regular salt)
2 tablespoons chopped chives
1 1/2 cups (about 12 ounces) fresh lump crabmeat, drained and picked over

In a food processor add the cream cheese, mayonnaise, and Dijon mustard and blend until smooth. Add the lemon juice and olive oil (if desired) and season with salt and freshly ground black pepper. Process until well combined, scraping down the sides with a rubber spatula as you go. Dump the mixture into a large mixing bowl and fold in the chopped chives and crabmeat. Adjust seasoning with salt and pepper, cover and chill in the refrigerator. Serve with french bread or crackers.


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