This delectable dip recipe combines Gouda, Parmesan & cream cheeses with crab meat and spinach for an irresistible treat. Serve with crackers, pita chips, or toasted garlic French bread.
For an individual appetizer idea, portion dip into eight four-ounce ramekins to bake until bubbly and serve with breads or assorted fresh crudités, such as red pepper strips and carrots.
This recipe features a quick adaption of a Béarnaise, made with fresh tarragon and parsley, that captures the essence of the sauce and can be served hot or cold. Great for grilling!
A classic pasta recipe featuring tomatoes, garlic, olives, capers, and anchovies, updated with Phillips Crab Meat. Pair with Wente Vineyards Southern Hills Cabernet Sauvignon.