Black Garlic Dip with Sour Cream
Layers of black garlic and sour cream dip with sweet crab meat and fresh parsley
Equipment
- mixing bowl & fork
- strainer or sieve
- serving dish
Ingredients
- 250 gm block philadelphia cream cheese
- 125 gm sour cream
- 2 teaspn black garlic puree
- 2 tbsp peri peri mayonnaise
- 1/2 small red onion finely diced
- lime or lemon juice
- 2 tins x 170 g crab meat
- 1 bunch parsley
Instructions
- drain crab meat thoroughly
- blend cream cheese, sour cream, black garlic puree, peri per mayonnaise then add finely diced red onion and a squeeze of lime (or lemon) juice
- spread cream cheese mixture into deep sided platter
- top with well drained crab meat
- chop the tops of parsley flowerettes with scissors and sprinkle over crab
- serve with crackers of your choice
Notes
Black Garlic Dip with Sour Cream
Top Tips:
- Peri peri mayonnaise adds a little heat and tang to your dish. Add it a little at a time and taste as you go. Remember to wait for the heat to kick in before adding more. Alternatively you can add a pinch of cayenne pepper or paprika will give you the flavour without the heat.
- Fresh crab meat will taste better than tinned, but its not always available.
- I prefer to chop the parsley tops with scissors thus leaving the flowery tops in tact. However it is a little more time consuming that chopping with a knife. Worth the effort in my view.
- If you're not keen on red onion, try swapping for spring onions or chives.
I hope you enjoy this black garlic recipe...
Black Garlic Dip with Sour Cream