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E V Y A D Y G R N E RI P S PAIR WITH STEENBERG SAUVIGNON BLANC, R130 Baked crab and jalapeño dip bread bowl Classic party starter This upgrade of the classic crab dip has an extra-cheesy twist and a bit of a bite. ½ packet (250g) crab sticks, defrosted 1 cup (250ml) sour cream 1 tub (230g) plain cream cheese, pnpfreshliving.com 23-Retro Reimagined COR 2.indd 25 softened 1 cup (250ml) each grated mozzarella and cheddar cheese 4-5 jalapeños, sliced 2 Tbsp (30ml) chopped fresh parsley Juice (30ml) and grated peel of 1 lime Salt and milled pepper 1 loaf sourdough, hollowed out + extra slices for serving 3 Tbsp (45ml) melted butter SERVES 6-8 (starter) Steam crab sticks for 3-5 minutes, cool, then chop roughly and place in a large bowl. Add sour cream, cheeses, jalapeños, parsley and lime, and combine well. Season. Scoop crab mixture into the hollowed-out bread “bowl”. Place on an oven tray lined with baking paper and drizzle with melted butter. Bake at 180°C for 10-15 minutes, until golden and cheese is melted. Serve immediately with extra toasted bread (you’ll definitely want more for dipping). Fresh Living – Spring 2021 | 25 2021/08/20 13:49