Curry Crab Dip spread with sliced bread

Red Curry Crab Dip

6-8 servings

Cooking spray or preferred vegetable oil

8oz cream cheese softened

1 cup grated Fontina cheese, divided (4oz total)

¼ cup mayonnaise

1 tablespoon Maesri Red Curry Paste

6oz can lump crabmeat, drained

2 tablespoons minced fresh chives, plus more for garnish

Crostini, for serving

Directions:

  1. Preheat oven to 350℉. Lightly oil a 2-cup broiler-proof dish with cooking spray or oil.
  2. In a food processor or a large bowl combine cream cheese, ½ cup Fontina, mayonnaise, and curry paste and pulse or stir until smooth and combined.
  3. Stir in crabmeat and chives. Scrape mixture into prepared dish and smooth the top. Sprinkle with the remaining ½ cup Fontina.
  4. Bake until hot and bubbly, 15-20 minutes. If desired, broil briefly to brown the top.
  5. Garnish with chives and serve with crostini.