| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 25 min |
| Yield: | one 8-by-8-inch baking dish |
Ingredients
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 bunch lacinato kale, stemmed, leaves chopped (see Cook’s Note)
- 1 pound lump crabmeat, picked over for traces of shell and cartilage
- 3/4 cup grated mild white Cheddar
- 1/4 cup plus 2 tablespoons grated Parmesan
- 3/4 cup sour cream
- 6 ounces cream cheese, softened
- 1/2 cup egg-free mayonnaise, such as Vegenaise, or regular mayonnaise
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
Instructions
- Preheat the oven to 350 degrees F.
- Heat the oil in a medium saucepan over medium heat until shimmering. Add the garlic and cook until fragrant, about 1 minute. Stir in the kale and 1/4 cup water. When the water boils, reduce the heat to low, cover and cook until the kale is tender, about 15 minutes.
- In a large bowl, mix together the crabmeat, 1/2 cup of the Cheddar, 1/4 cup of the Parmesan and the sour cream, cream cheese, mayonnaise, salt and pepper. Stir in the cooked kale.
- Transfer the mixture to an 8-by-8-inch baking dish. Sprinkle with the remaining 1/4 cup Cheddar and 2 tablespoons Parmesan. Bake until the dip is hot and bubbly and the cheese on top is melted and golden, 35 minutes.
Reviews
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