In the late 1970’s, everyone’s favorite party dip was basically a crab meat cocktail, served with crackers. It was cream cheese, crab meat and cocktail sauce.
For a more contemporary version of this Classic, we’ll lean to a few fresh ingredients and a bottle of Thai Sweet Chili Sauce.
This recipe scales up or down depending on the quantity desired.
Simply put, think of this as building a 7 layer dip!
Bring cream cheese to a chilly room temp. You want it just warm enough to spread on a plate
Schmere the cream cheese as the base layer
Float a layer of the sweet chili sauce over the cream cheese
Sprinkle with half the fine chopped fresh ginger
Layer the crab meat
Sprinkle with the remaining fresh chopped ginger
Sprinkle with the zest of the lime
Squeeze of lime juice
Sprinkle with the herb melody - Note: We like this melody of herbs. It’s traditional in South East Asia. Depending on what’s available in your area, any individual, of combination, of these fresh herbs will work
Optional - Hot chili flake and crisp fried onion
Serve with a variety of crispy crackers. Almond, wheat or rice. Or, all three!