Crab and Pimento Cheese Dip - The Local Palate

Ingredients

• 1 cup Duke’s Mayonnaise
• ¼ cup Boursin cheese
• ¼ cup white cheddar
• ¼ cup minced celery
• ¼ cup minced green bell pepper
• 1 tablespoon minced jalapeño
• 3 tablespoons minced onion
• 3 tablespoons finely chopped parsley
• 1 lemon, zest and juice
• 2 teaspoons Worcestershire sauce
• ½ teaspoon hot sauce
• 1 pound jumbo lump crabmeat, picked and cleaned
• ¼ teaspoon garlic powder
• Salt and pepper to taste
• 6 ounces day-old cornbread, crumbled fine
• 4 tablespoons unsalted butter
• 3 tablespoons chopped chives
• *Chef Ricky Moore recommends using Tabasco hot sauce for this recipe.