The following recipe and photography is courtesy of Graham R. and his dog, Carl. For more of their delicious food ventures, visit them on Instagram @cookingwithcarrrl.
You know what they say, “another day, another dip! I’m back with a summer dip that is swimming with roasted poblano peppers and crawling with jumbo lump crab. You’re going to want to make this for your next shindig, so take notes.
Roasted poblanos are one of my most favorite roasted peppers, but luckily when you’re reading this, my all-time favorite pepper, Hatch Chiles, will be freshly stocked at Heinen’s! Hatch Chiles have a short season, usually from August to September. That leaves us only a handful of weeks with this natural wonder, so be sure to take advantage of it! My mode of attack is to get a whole case, then roast them all at once and freeze for later use.
One thing I love about this dip is that it can actually be served baked and unbaked. I prefer baked, because who doesn’t enjoy a nice cheesy crust!? You can opt to serve this unbaked and no one would turn their head to the deliciousness, especially on a hot day! My dipper of choice for this recipe are Heinen’s new jalapeño parmesan crisps. They bring a slight heat to each bite while not being overpowering whatsoever.
Honestly, whatever you dip in this will be upgraded, so have at it!
- Cook time:
- Prep time:
- Total time:
- 8 oz. jumbo lump crab meat
- 8 oz. cream cheese, room temperature
- 1/3 cup mayo
- 1 garlic clove, minced
- 4 roasted poblano peppers, chopped
- 1 roasted shallot, minced
- ½ tsp. Heinen's chili powder
- ½ tsp. salt
- ½ tsp. Heinen's cumin
- ½ tsp. Heinen's dried rosemary
- ½ tsp. Heinen's cayenne pepper
- ½ tsp. Heinen's garlic powder
- 1 green onion, minced
- Heinen's jalapeño parmesan crisps & Heinen's wheat crackers, for dipping
- Start by roasting the poblanos over a gas burner, grill, oven or even in a skillet! I prefer to use a grill and roast them over fire. A hack for quickly roasting veggies is to fill a charcoal starter half way with charcoal. Light it, then throw the grill grate on top of the charcoal starter. This creates a super-hot flame that is ideal for quickly charring vegetables, like peppers. Char the peppers until nearly all the skin is black, then immediately toss them into a bowl and cover for 15 minutes. This will allow the peppers to steam and make peeling a breeze. After 15 minutes, using gloves, peel and dice the peppers.
- Preheat the oven to 375° degrees.
- Place the room temperature cream cheese and mayo in a large mixing bowl. Mix to combine.
- Add all of the remaining ingredients, except for the crab meat. Mix well, then fold in the crab meat.
- Transfer to a small baking dish or cast-iron skillet and place in the oven. Bake for 20 minutes, or until the entire top is a golden color.
- Serve immediately with Heinen’s jalapeño parmesan crisps and fresh sliced veggies