Warm Crab Dip with  Chardonnay Spice Blend


Affordable yet elegant and so easy to make, this Warm Crab Dip showcasing our Spice Pairing for Chardonnay will get raves reviews from friends and family.
Founder Mike Wolpert recommends canned crabmeat from your pantry (or fresh if your pocketbook allows for a little splurge,) this luscious crock-style dip is a combination of olive oil mayo & cream cheese with sautéed onion and diced mini sweet peppers. Heated until bubbly and lightly browned, it’s a perfect topper for toasted crostini or pita crackers.
For a whole different presentation, cut more of the mini sweet peppers in half and fill with the uncooked crab mixture. Place them on a parchment paper coated cookie sheet and bake at 375 for 15-20 minutes or until the crab mixture is thoroughly. Serve while warm.



2 – 6 oz cans- Crab Meat

1 cup – Whipped Cream Cheese

½ cup – Olive Oil Mayonnaise

¼ cup – Sweet Yellow Onion or Shallot, sautéed 3-4 minutes in 1 tsp Butter

1 Tbs – Winemaker’s Pantry Spice Pairing for Chardonnay

1 Tbs – chopped Parsley

Juice of – ½ a Lemon

Dash – Worcestershire

Dash- Hot Sauce

5 – mini Sweet Peppers, 1 sliced into rings as decoration and 4 finely minced

Garnish – 1 Scallion, sliced on a bias



    Preheat oven to 350 degrees.

    Add all ingredients except the decorative sweet pepper rings to a large mixing bowl. Stir well to combine.

    Pour the mixture into a baking dish or oven-ready crock. Smooth the top of the mixture and decorate with the pepper rings. Place the dish into the oven and bake for 15 minutes or until dip is bubbling and just slightly brown on top. Remove from the oven and garnish with a handful of scallion slices.

    Serve warm with crusty bread slices or crackers.