How many times have you gone to a party and wondered what exactly was in the dip?
You know you have.
Well, maybe not you…
but I certainly have.
I wish that each dip had a name tag,
or at least a HINT as to what it is.
Sometimes I just wish dips weren’t just piled high in a dish.
I love dip here is my solution to have it look a good as I think it should
Dips can look as pretty as you want them to.
You could adapt this idea to your favorite dip recipe, but adding clear gelatin and putting it in an appropriate mold, it just may transform your favorite dip.
Heating a portion of the recipe while adding the gelatin is the key.
Why the shape of a fish?
To tell you the truth, when I purchased it they didn’t have a crab.
Oh, how I wanted a crab,
I searched high and low for a crab mold.
Disappointed…at the time and no options were available like today with computers and online ordering.
remember way back, when stores didn’t carry items, we just did without or bought what they had
I settled for a fish.
Close enough I thought!
Who would have known that over 20 years later,
I would still be making this crab dip to go into these molds.
I have made this crab dip so many times, I couldn’t guess the exact number.
I have thought of looking for a crab, but I have become quite attached to this fish mold
(and the mini version I have too)
This appetizer always gets loads of attention
I decided to change it a bit and make it a healthier version of the original
and I am happy to say that the reduced fat version has no change in taste from the original recipe that called for mayonnaise and regular cream cheese.
YIPPEE, I love surprises like that! I don’t like when you loose flavor when trying to improve something.
I spray them with an oil spray so that it releases easily after the dip sets up.
Heat soup and add gelatin so there are no lumps-sprinkling it in slowly really helps (do not stop stirring)
then add cream cheese and blend it in until all melted and blended
remove from heat at this point (I usually switch from the whisk to spoon/spatula at this point)
stir in the diced onion, then yogurt
finally add in the crab, when it’s all blended pour it into the greased molds place wax paper on top
(to prevent the edges from drying out and your entire refrigerator smelling of crab) refrigerate.
I often make this a day ahead as it can be un-molded just before serving the next day.
When you are ready to un-mold it have your plate ready and gently lift the edges with a smooth spatula once a small amount of air gets between the dip and the metal it releases easily and can be easily slid out.
I remember making it and worrying how it would travel to a party,
well, relax, I have brought this so many times. It travels great. I un-mold it before I leave so that I don’t forget my special fish molds. ( you may think I’m kidding, but I’m not. I love these and fear I will forget them, they will get bent, or even lost) They’ve moved with me many times, and each time I unpack them they always get a special spot in the cabinet.
I’m sure they are still available but these somehow are so special- I never want to misplace them.
I love that it fills both the large and small fish molds.
I typically serve the large one and keep the small one all to myself
NO—-I’m just kidding! I share 🙂
I serve it with crackers or bread,
I’ve been known to eat on Italian Bread for a snack or lunch especially if the small one is still around.
- 1 can tomato soup
- 1 package reduced fat cream cheese
- ½ cup non-fat plain yogurt (or you can use mayonnaise if preferred)
- 1 onion diced (I prefer red, but use white if that's all I have)
- 2 packages plain gelatin
- 10-12oz canned lump crabmeat (drained)
- wax paper to cover molds
- *Have all items ready before beginning-the gelatin sets quickly
- if you forget to chop the onion and try to do it later (believe me!)
- In a medium saucepan, you will be constantly stirring with a whisk or wooden spoon.
- Heat the tomato soup (do not add water)
- add gelatin and makes sure there are no lumps
- bring to a boil
- add cream cheese, yogurt, and onion
- once everything is heated,
- remove from heat and stir in crab.
- Place mixture in the mold sprayed with an oil spray for easy release.
- Place wax paper to cover dip.
- Refrigerate 6-8 hours or overnight.
- Fried Ravioli with Feta Basil Dip
- Texas Egg Rolls
- Prosciutto and Cantaloupe
- Crab Dip
- Avocado Cream Cheese Wontons