Dip Tribute Day 2

I LOVE a dip.  Crab dip, spinach dip, cheese dip, ranch dip, shrimp dip, guacamole, the list could go on for hours.  My strong affinity with a dip is that it includes some cream based element, sour cream, mayo or cream cheese, it’s quick to make and filling.  A dip is not exactly the most healthy but excellent to throw on the table when having a few friends over or as a snack during your favorite ACC football game.   

It all started at a local O'Charley's restaurant in college.  With a college budget and a refine college taste palette, this was like heaven.  The standard meal consisted of a side salad; add mushrooms, with ranch dressing and the loaded baked potato soup.  Much like Olive Garden you get free bread as soon as you sit down…even better for the budget conscious.  On those special occasions when you have an extra $7.99 to spend, it was spent on the oh-so-famous; Spinach and Artichoke Dip (cue the lights, harps and angelic music in the background). 

There is something so comforting about the warm, cheesy mixture of cream, spinach and chopped artichokes on a crunch corn chip.  When my friends and I go out to eat I am always known to order a dip, especially spinach dip.  I guess I am on a mission to find the best.  I found some are too oily, some too cheesy and others are just too bland not to mention it hate it when they serve the dip with soft pita…it makes it impossible to dip and you should not have to use utensils while dipping. 

As I have found with cooking, it’s less expensive and much more fun just to do it yourself.  All you need are a few ingredients, a bag of chips or toasty baguette and you are on your way to dip heaven.  Yesterday I shared my homemade Spinach Dip so today...a little something different. 

SHEEP DIP.  Now don'get get scared, growing up this dip made an appearance at holidays, football party tailgates and dinners consisting of a hodge-podge of “pick ups.”  Do not ask me how it received the name “Sheep Dip” but it all started with my Dad.  Because of him, this creamy, savory dip consisting of zero sheep and lots of crab will forever be coined “Sheep Dip.”

8 oz. Cream Cheese

1 can (8 oz) lump crab meat  - Drained

2 tbsp Mayo

¼ pint sour cream

1 tsp dry mustard (you can also use a small tsp of ground mustard or a squirt of Dijon)

Garlic salt 

S&P to taste

Set your cream cheese out early so it comes to room temp, and then mix all ingredients (except crab) in medium bowl to combine.  Add the drained crab meat in last and fold in gently. 

Bake 325 degrees for 30 to 45 minutes.  I like this one with Triscuit Thin Crisps!