Ingredients
Scale
- 1 Tablespoon extra virgin olive oil
- 2 cloves garlic, peeled and chopped
- 1/4 cup onion, peeled and chopped
- 1 mini sweet pepper, seeded and chopped
- 1 stalk celery, chopped
- 1 6-oz. can crab meat (or 6 oz. of lump crab)
- 6 oz. Greek cream cheese (or Neufchatel)
- 1/2 cup muhammara (store bought or from this recipe)
- 1/4 cup plain Greek yogurt
- 1/2 teaspoon Ras El Hanout (or to taste – to make your own, see this recipe)
Instructions
- In a medium saucepan over medium heat, add the olive oil, swirl it around in the pan, then add the garlic and onion. Saute for a few minutes until the onion is soft and translucent, then stir in the pepper and celery and cook for 2 – 3 more minutes.
- Stir in the crab and then add the cream cheese in chunks. Stir until cream cheese is melted, then add the muhammara, yogurt, and Ras El Hanout. Serve immediately or store in a sealed container in the fridge until serving time. Dip can be served either hot or cold.
- At serving time, spoon into a serving bowl, garnish with crumbled feta and snipped chives (if desired) and serve with toasted pita wedges, crackers or veggie dippers.
Notes
© Copyright 2020, Sumptuous Spoonfuls. All images & content are copyright protected. I love it when you share, but please do not use my images on your own site/page without prior permission. If you want to publish any of my images, please ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to here for the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
Keywords: Red pepper, Crab, Mediterranean, Garlic, Onion, Garlic, Cream Cheese, Greek yogurt, Ras el Hanout, Gluten free, Heart healthy, High protein