This week all my posts are geared around our upcoming one year anniversary.
As you know I love cooking and that’s one of my favorite things about marriage.
There’s nothing better than coming home, grabbing a glass of wine and cooking a great meal.
When done with hubster it’s even better!!!
When it comes time to pick a recipe to make I turn to my Sunday Supper cookbook!
What’s that? Take a look HERE.
It’s filled with amazing recipes, helpful cooking hints from my in-laws and lots of memories.
Since hubster loves crab this post is for him!
I learned to make this crab dip over the 4th of July weekend.
The best part of cooking this for the first time with my mother & sister-in law was the extra advice.
“Outside the box” aka off the recipe guidance.
And because I am nice…I will now pass on to you!
This is a great recipe for warm summer nights!
Start with a cup of softened cream cheese.
A half cup of mayonaisse.
A tablespoon of Dijon mustard.
Whip, Whip, Whip!
Throw in a 1/2 tablespoon of lemon juice.
Time for secret tip! Wash the crab meat and then squeeze a lemon on.
Add to bowl along with chopped Italian parsley.
Mix and the dip is done! Now time for the sides.
Chop a pint of cherry tomatoes.
Throw some balsamic vinegar on top.
Add some salt and pepper. Then roast at 350 degrees for about 5-7 minutes.
Place in a little bowl.
Make some buttered saltines by mixing garlic, parsley and butter.
Spread on the saltine and bake at 350 degrees for 5-7 minutes.
Enjoy by using a buttered saltine to dip then throwing some roasted tomatoes on top.