I tried this recipe at our New Year's Eve get-together, and it was a big hit since five out of 13 people in attendance avoid gluten. The others were none the wiser.
My family liked it so much that I ended up making it again two days later just for us.
This recipe is adapted from the Dec./Jan. 2009 issue of Family Fun magazine. Be sure to check the brands of the mayo, mustard and seasoning to make sure they are gluten-free.
Ingredients
2 Tablespoons butter
1/2 cup finely chopped onion
2 cloves garlic, minced
2 teaspoons Old Bay seasoning
4 oz. low-fat cream cheese, softened
1/3 cup sour cream
1/2 cup mayo
2 teaspoons lemon juice
1 teaspoon Dijon mustard
1/4 cup milk
8 oz. crabmeat, fresh or canned (drained). I used canned.
1 1/2 cups grated sharp Cheddar cheese
3 slices of crispy bacon (if desired)
Serve with celery sticks, bell pepper sticks, Tostitos chips or gluten-free crackers
Step 1: Lightly oil or butter a small shallow casserole (about 1 1/2 quarts). Heat the oven to 375 degrees.
Step 2: Melt the butter in a medium-size skillet. Add the onion and garlic and saute them over low heat for five minutes, stirring frequently. Add the Old Bay and cook another 30 seconds, continuing to stir. Remove the skillet from the heat.
Step 3: Using an electric mixer, blend the cream cheese, sour cream, and mayonnaise. Add the lemon juice, mustard, and milk and blend the mixture again until it's smooth. With a spoon, stir in the crabmeat, half the cheese, and the sauteed onion and garlic.
Step 4: Transfer the dip to the prepared baking dish and smooth the top with a spoon. Sprinkle the remaining grated cheese over the top. Place in the oven and bake until the top of the dip is bubbly, about 20-25 minutes. Top with bacon, if desired. Serve warm. Serves 12 as an appetizer. We used a Fondue pot to keep ours bubbly.
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