|Total Time||25 minutes|
In my ideal world as a scratch cook, even the dippers are homemade. For this dip, I make baguette toasts and pita chips by baking the breads, arrayed in a single layer on a sheet pan, in a 350-degree oven for 8 to 10 minutes until well crisped.
|⅓||cup dry white wine or vermouth|
|2||Tbsp. unsalted butter|
|6||scallions, finely chopped, white and green parts separated|
|1||Tbsp. freshly squeezed lemon juice|
|1||cup grated white Cheddar cheese|
|1||cup grated Monterey Jack cheese|
|8||oz. fresh cooked Dungeness crabmeat, picked over and flaked|
|~||Pinch cayenne, or more to taste|
|~||Freshly ground black pepper|
|1||cup fresh breadcrumbs|
|2||Tbsp. melted butter (salted)|
If you’re making this dip 1 to 2 days in advance, store and reheat the dip in a 350-degree oven for 7 to 8 minutes without the breadcrumb topping and then proceed with the final step.
Related article: Hot dips, updated
This content is from the Lynne Sampson Curry collection.
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