Holiday Hot Crab** Dip by Foodie’s Chef Laura Brennan - Foodies Markets

Name: Holiday Hot Crab** Dip by Foodie’s Chef Laura Brennan - Foodies Markets
Total time: 80 min
Ingredients: 1 tablespoon softened butter for coating the baking dish; 16-18 ounces imitation crab or Surimi Seafood, flake-style; 3-4 scallions, washed dried and separated (white and green); 1 Tablespoon olive oil; 1 teaspoon granulated garlic; Kosher salt, a pinch to taste, u2018here and thereu2019; Optional: 2-3 tablespoons of crispy crumbled and chopped bacon (from 3-4 strips raw bacon); 1 Tablespoon Korean Gochujang paste; 1 Tablespoon white miso paste; 1-poound (16 ounces) plain cream cheese, softened and at room temperature; 2-cups sour cream; Juice and grated rind of half a fresh lime; 1 cup/4 ounces shredded Monterey jack cheese; 1 cup/4 ounces shredded sharp white cheddar cheese, divided in half (2x.5 cups each); 2 tablespoons, plus more to taste, Sriracha sauce; 1 cup panko-style breadcrumbs

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This recipe is party-sized. Use a shallow, wide 2-quart casserole or baking dish and heat the prepared dip until piping hot and crunchy-brown on top. Serve with lots of toasted pita chips or crispy...

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Ingredients

1 tablespoon softened butter for coating the baking dish
16-18 ounces imitation crab or Surimi Seafood, flake-style
3-4 scallions, washed dried and separated (white and green)
1 Tablespoon olive oil
1 teaspoon granulated garlic
Kosher salt, a pinch to taste, u2018here and thereu2019
Optional: 2-3 tablespoons of crispy crumbled and chopped bacon (from 3-4 strips raw bacon)
1 Tablespoon Korean Gochujang paste
1 Tablespoon white miso paste
1-poound (16 ounces) plain cream cheese, softened and at room temperature
2-cups sour cream
Juice and grated rind of half a fresh lime
1 cup/4 ounces shredded Monterey jack cheese
1 cup/4 ounces shredded sharp white cheddar cheese, divided in half (2x.5 cups each)
2 tablespoons, plus more to taste, Sriracha sauce
1 cup panko-style breadcrumbs