Vegan Crab Dip
The flavors of the Chesapeake Bay shine in this plant-based version of the seafood classic!
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Servings: 6
Calories: 323kcal
Ingredients
- Non-stick cooking spray
- 8 ounces vegan cream cheese softened
- 1/2 cup vegan sour cream
- 2 tablespoons vegan mayonnaise
- 1 1/2 tablespoons lemon juice
- 2 teaspoons vegan Worcestershire sauce
- 1 teaspoon dry mustard
- 1/2 teaspoon garlic powder
- 3/4 cup vegan cheddar cheese shredded and divided
- 14 ounces hearts of palm drained and roughly chopped
- 2 tablespoons Old Bay seafood seasoning or to taste
- 1/8 teaspoon cayenne pepper sauce or to taste
- 1 tablespoon scallions chopped
Instructions
- Preheat the oven to 325°F. Spray a 1/2-quart baking dish with non-stick cooking spray.
- In a medium bowl, stir together the cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire sauce, dry mustard, garlic powder, and 1/2 cup cheddar cheese.
- Fold in the hearts of palm. Add Old Bay seasoning and cayenne pepper sauce, adjusting the amount to taste.
- Transfer to the prepared baking dish. Top with the remaining 1/4 cup cheddar cheese. Bake 30 minutes, or until bubbly and lightly golden brown. Allow the dip to set for 10 minutes, until no longer bubbling, then serve hot.
Nutrition
Calories: 323kcal | Carbohydrates: 32g | Protein: 6g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 445mg | Potassium: 1232mg | Fiber: 4g | Sugar: 14g | Vitamin A: 92IU | Vitamin C: 7mg | Calcium: 64mg | Iron: 2mg
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