Dip Recipes for New Year or Summer Parties

Below are 2 dip recipes I created using canned seafood products that have been very popular with family, friends, and readers.  Both are easy to make ahead since they are refrigerated items.

Easy Cheesy Crab Dip

Ingredients:

6 oz. Can Crabmeat

8 oz. Cream Cheese

Salsa or Picante Sauce

Directions:

1.      Put cream cheese into glass or ceramic bowl.  If making chilled to go with crackers, use whipped cream cheese so ingredients will blend easily. If planning to serve as a warm dip, use a block of cream cheese that has been softened in the microwave for 1 minute or more in order to make blending easier.

2.      Starting with a tablespoon, add salsa or picante to desired taste and consistency.  As this is blended into the dip it will begin to turn pink and become thinner.  The more sauce added the darker the pink will become and the thinner the dip will be.  For a spicier dip, use a HOT version of salsa or picante.

3.      Drain crab meat.  Then stir into cream cheese mixture.

4.      If making chilled dip, place dip in the refrigerator for 30 minutes or longer to allow the flavors to meld. If planning to serve as a warm dip with tortilla chips, place the dip in the microwave and heat for 1 minute or until warm. Prepare the dip for serving by topping with a dollop of salsa or some cilantro in center.  Then place the bowl in the middle of a plate and surround it with tortilla chips or favorite type of crackers.   

Quick Shrimp and Avocado Dip/Salad

Ingredients:

1 Small Ripe Avocado

6 oz. Can Tiny Salad Shrimp

2 Tablespoons Thick and Chunky Salsa

Directions:

1.      Open the can of shrimp.  Drain can of water and pour contents into serving bowl.

2.      Spoon salsa into bowl and stir it in to lightly coat shrimp.  Mild salsa is typically used, but you may go for a spicier version if that is what you prefer.

3.      Cut the avocado in half to remove the pit.  Then take a spoon and go along the inside of the peeling in order to remove the flesh.  Dice flesh into approximately ¼ inch pieces so they are about the same size as the shrimp or chopped smaller for dip.  Then gently stir avocado into shrimp mixture.

4.      Serve immediately or chill it for use within a few hours.  This recipe may be served as a salad by placing it on top of lettuce or a selection of field greens.  Alternatively, it can be served as a simple chunky dip with crackers.