Creamy Crab Dip (Real Food, Paleo)

The thought of a dairy-free life once seemed impossible to me. I mean, burgers are just naked and without cheese. Cheese-less breakfast sandwiches or salads are boring. And a hot wings without blue cheese are just useless.

Kite Hill produces a wonderful line of cultured almond milk products and I use Kite Hill almond milk ricotta often in my Family Lasagna (recipe here), and I occasionally splurge on their yummy strawberry almond yogurt. I was really happy when a local health store began to carry a few of their cream cheese-style products and I can say that everything this company makes is delicious! The cream cheese-style spread tastes just like the real thing, and behaves like thing real thing, too.

The other day, I invited a friend to lunch and realized I didn't have a clue as to what to make. It is still fairly hot here so I threw this dip together at the very last minute. I am glad I did! This dip is as creamy and decadent as any cream cheese-based dip and it is dairy free, thanks to Kite Hill.

This dip comes together very quickly and would make a nice appetizer for a party or a portable and filling lunch. I usually serve this dip with a variety of vegetables for dipping and gluten-free crackers. I have a hunch that this would be delicious warm but I haven't worked on that - yet!

Creamy Crab Dip

16 ounces Kite Hill cream cheese-style spread, softened
3/4 cup mayonnaise (homemade or store-bought)
3 tablespoons coconut aminos (I use this one)
1 tablespoon Dijon mustard
1/4 teaspoon fish sauce (I use this one)
3 7-ounce cans of lump crab, well drained
5 scallions, chopped (green and white parts)
Sea salt, as needed (optional)

In a large bowl, whisk together the cream cheese spread, mayonnaise, coconut aminos, Dijon mustard, and fish sauce,

Blend in the drained crab and scallions. Taste and add salt, as desired.

Serve immediately or store, covered, in the refrigerator. Refrigerate any leftovers.

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