Indulge in this rich and luxurious crab dip, where the vibrant sweetness of Goldswarm Honey takes center stage. Paired with tender lump crab meat, creamy cheeses, fresh spinach, and a hint of spice, this dip offers an unforgettable flavor experience. Serve it hot with toasted baguette rounds or chips for a crowd-pleasing appetizer, or enjoy it chilled the next day as a delicious spread.

Serves: 4 to 6

Ingredients

• 8 oz. high-quality lump or jumbo lump crab meat, completely drained
  
• 4 oz. cream cheese, softened or whipped
• ½ cup shredded cheddar cheese
• ¼ cup sour cream
• 2 teaspoons Goldswarm Honey (plus more for finishing)
• 2 cups fresh spinach leaves, chiffonade
• 1 teaspoon minced garlic
• ¼ cup red onions, finely chopped
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ¼ teaspoon Herbes de Provence or a mix of dried thyme and oregano
• ¼ teaspoon paprika or cayenne pepper (for a spicy option)
• 1 tablespoon butter
• Sea salt, to taste
• Freshly ground rainbow or cracked black pepper, to season

Method

1. Preheat the Oven
   
   • Preheat your convection oven to 400°F.
     
2. Mix the Base
   • In a mixing bowl, blend together the crab meat, cream cheese, cheddar cheese, sour cream, garlic powder, onion powder, Herbes de Provence, and paprika or cayenne pepper if desired.
   • Season with salt and freshly ground pepper to taste.
3. Sauté the Vegetables
   • In a sauté pan, melt the butter over medium heat.
   • Add the spinach, red onions, and minced garlic. Cook for 3 to 5 minutes until the spinach wilts and the onions turn translucent.
4. Combine Ingredients
   • Stir the sautéed spinach-onion mixture into the seasoned crab mixture. Mix thoroughly.
   • Transfer the mixture to an oven-safe casserole dish.
5. Bake the Dip
   • Bake in the preheated oven for 10 to 15 minutes, or until the cheese begins to melt and the dip is slightly bubbling.
6. Infuse with Honey
   • Remove the dip from the oven. Dip a knife into Goldswarm Honey and poke the dip in 12 even spots, each time dipping the knife into the honey before poking. This allows the honey to seep into the dip.
7. Finish Baking
   • Return the dip to the oven and bake for an additional 5 minutes, or until the top forms a golden-brown, cheesy crust.
8. Serve
   • Remove from the oven, sprinkle lightly with paprika or cayenne pepper for garnish, and serve hot with toasted baguette rounds, tortilla chips, or thick-cut ridged potato chips.
   • For a versatile treat, chill the leftover dip and use it as a spread on bagels or toasted bread the next day.

Recipe by Rashné – Culinary Alchemist and Chef, The Perfect Bite. A passionate foodie and product innovator, Rashné spent three decades at Whole Foods Market, including as Global VP of Culinary Operations, transforming its Culinary Program into a company hallmark.