I like to have things in the cupboard at the ready so if we need to whip up something quickly, we have the ingredients at the ready. Think canned tuna, sardines, crab. They have a nice long shelf life and always make a tasty dip, sandwich or salad when called into action. We were invited to a swell Memorial Day party on Monday and I had a hankering for crab dip. In no time at all, it became a tasty nibble to bring, with a big bag of Cape Cod potatoes chips to go with. They are the perfect dipping vehicle. Along with a bottle of Veuve for the hostess, and we were all set!
Take two 8 ounce blocks of cream cheese and leave out until soft—which they really need to be to make this easy to mix. Once soft, put into a mixing bowl. I use a KitchenAid mixer, my sister uses a hand held mixer. Either is totally fine. Add two 6 oz. cans of white-lump crab meat after you have drained them thoroughly. Then add six or more dashes of Worcestershire sauce. As well as a two teaspoons of garlic powder. Add a few pinches of fresh ground pepper. Start mixing these all together, adding whole milk as you go, until you get the desired consistency you like. Once done, give it a taste and see if you want to add more Worcestershire sauce or garlic powder. I like to refrigerate it for an hour or two so it has time to set and the flavors to meld. But have served it instantly after it was made too. This really is the simplest thing to make and it is a crowd favorite.