Warm Piquillo & Crab Dip

Name: Warm Piquillo & Crab Dip
Yield: 6 to 8
Ingredients: 1 pound lump crabmeat, picked over; 1/4 cup mayonnaise; 1/4 cup crème fraîche; 2 tablespoons chopped flat-leaf parsley; 2 tablespoons snipped chives; 1 tablespoon Dijon mustard; 2 teaspoons fresh lemon juice; 1/4 pound Manchego cheese, shredded (1 cup); One 9-ounce jar piquillo peppers, drained and cut into strips; Crusty bread or crackers, for serving

6,179 Ratings

Amada • PhiladelphiaChef Jose Garces offers a mix of traditional and inspired tapas at his terrific spot in Old City. This creamy pepper and seafood dip is a simplified version of the stuffed piquillo peppers on his menu.Plus: More Appetizer Recipes and Tips

By Jose Garces

F&W Cooks

Our 22 Best Crock Pot and Slow-Cooker Recipes

50 Affordable Wines You Can Always Trust

Warm Piquillo & Crab Dip

Gallery

Recipe Summary

Ingredients

Directions

Reviews

All Reviews for Warm Piquillo & Crab Dip

Your Profile

Warm Piquillo & Crab Dip

Gallery

Recipe Summary

Ingredients

Directions

Reviews

All Reviews for Warm Piquillo & Crab Dip