I have this weird obsession. I’ve told you about it before, but I didn’t come fully clean.

Hi y’all. My name is Melissa. Not only am I a foodie, I am also …a dipper.

I dip everything. Everything. If there is a sauce, dip or condiment within a country mile, I will find it. And I will shamelessly dip, dunk or douse something in it. I can’t help myself! It is truly an obsession.

My favorite condiment is ketchup. Hass calls it poison. I really don’t understand why. It’s just tomatoes. Tomatoes aren’t poisonous. We love tomatoes. I guess he just gets a little freaked out when I put it on steak. I know! A cardinal sin! People don’t freak out over steak sauce, or a great blue cheese on steak, so what’s the difference? I prefer mashed tomatoes. I know. Clearly, I am sick. I need help.

People also say you only need condiments and sauces or dips to cover a bad flavor. I completely disagree. Although you certainly can use it to mask bad food, I guess my question is WHY would anyone eat bad food to begin with? Isn’t that just as weird as my ketchup addiction? I think condiments enhance the flavor of food. And that is why I dip.

So that brings us to THIS dip. It’s not a condiment, but I can dip warm crusty bread in it all…day…long. It’s one of my top three favorite dips and so far I have eaten it for breakfast, lunch, dinner and an appetizer. You just can’t beat this ooey, gooey hot mess of fresh jumbo lump crab, artichokes and melty Asiago cheese.

BE WARNED! This will transform you into a dipper. I’m not even kidding. You’ll be looking for things to dip in this and it won’t stop there. Before you know what’s even happening, it will become an addiction! An Obsession! Welcome to my world…to the dipping dark side.

A Hot Asiago and Crab Mess

Ingredients:

• 1 container Greek yogurt cream cheese blend – You can substitute Neufchatel or cream cheese
• 1 container or jar artichoke hearts – drained and rough chopped
• 12 oz. Jumbo lump crab
• 1 bunch spring onions, chopped
• 1/2 cup Olive Oil Mayo
• juice from 1 lemon
• zest from one lemon
• 2 cups Asiago cheese, grated – you can substitute Mozzarella or Fontina; reserve a 1/2 cup for the top
• 1 tsp. Old Bay seasoning
• Salt & Pepper to taste

  

Directions:

Blend Greek yogurt cream cheese, mayo, lemon juice, lemon zest and seasonings in a mixing bowl or stand mixer. When ingredients are incorporated, add cheese. Next add onions and artichokes and blend lightly.

When well mixed, remove mixer from stand and LIGHTLY fold in lump crab. You want the pieces to remain in tact so be gentle.

Top with remaining cheese and a few slices of green onion. Bake at 425 degrees for about 20 minutes or until golden brown and bubbly. Serve with toasted crostini and Cowboy Caviar or Black Bean and Corn Salsa.

I love dipping. Bon Appetit y’all!