Green Chile Crab Dip
Ingredients:
1 lb. lump crab meat, drained
3/4 cup Hatch Chile Verde, drained and finely diced
2 cloves garlic, minced
1 large shallot, diced
1 cup mayo
1 tsp. kosher salt
1/2 tsp. black pepper
1/2 tsp. cumin
1/4 tsp. garlic powder
1/2 tsp. Los Chileros Mexican Oregano
1/4 tsp. cayenne pepper
1 Tbsp. olive oil
Directions:
Preheat oven to 375 degrees F.
In a bowl, add crab, green chile, mayo, garlic, shallot and spices. Stir gently to combine. Place in an oven-safe baking dish and spread in an even layer.
Drizzle the top with olive oil and transfer to the oven.
Bake until hot and bubbling, about 15 minutes.
Remove from oven and serve with tortilla chips.
Click here for Hatch Chile Verde
Click here for Los Chileros Mexican Oregano
1 lb. lump crab meat, drained
3/4 cup Hatch Chile Verde, drained and finely diced
2 cloves garlic, minced
1 large shallot, diced
1 cup mayo
1 tsp. kosher salt
1/2 tsp. black pepper
1/2 tsp. cumin
1/4 tsp. garlic powder
1/2 tsp. Los Chileros Mexican Oregano
1/4 tsp. cayenne pepper
1 Tbsp. olive oil
Directions:
Preheat oven to 375 degrees F.
In a bowl, add crab, green chile, mayo, garlic, shallot and spices. Stir gently to combine. Place in an oven-safe baking dish and spread in an even layer.
Drizzle the top with olive oil and transfer to the oven.
Bake until hot and bubbling, about 15 minutes.
Remove from oven and serve with tortilla chips.
Click here for Hatch Chile Verde
Click here for Los Chileros Mexican Oregano
