Hot Crab Dip

Well, let me start my saying how much I LOVE dips! I keep some kind of dip in my refrigerator at all times. Cold dips are great for a snack but there are a lot of nights that the hubby is working and I need something for dinner. This is where a hot dip is just the ticket.

I am not only gluten intolerant but I have a yeast allergy that prevents me from eating most prepared foods, including condiments. So this dish will start with Homemade Mayo. I truly wish I had made my own Mayo years ago, it's so easy and has great flavor.

Homemade Mayo

3 large eggs
3 tablespoons fresh lemon juice
1 teaspoon dry mustard
1 teaspoon salt
dash of Cayenne pepper
1 1/2 cups Canola oil
1-2 cloves of garlic, depending on size

Place eggs, lemon juice, garlic and dry ingredients into the bowl of a food processor and process until eggs are light in color and double in volume. With motor on, slowly drizzle oil into mixture processing till combined and thick. Several minutes.

Crab Dip

8 ounce Cream Cheese, softened
2 tablespoons butter, softened
8 ounce Sour Cream
1/2 cup Homemade Mayo
1 cup Red Bell Pepper, finely diced
1 cup Scallion, finely diced
6 ounces Crab Meat, drained
1/4 teaspoon Paprika

Blend Cream Cheese, butter and Sour Cream until smooth. Add remaining ingredients and mix well.

Bake at 350 degrees for 45 minutes, till bubbly. Serve hot with your choice of crackers.

Enjoy!