Hot Havarti Dill Crab Dip with Cheddar Old Bay Biscuits

Hot Havarti Dill Crab Dip with Cheddar Old Bay Biscuits

havarti crab dipUpon moving to Maryland I absolutely had to find local restaurants offering crab anything. Steamed crabs, crab cakes, crab stuffed anything and my most favorite appetizer of all time, hot melty cheesy crab dip. Yup, I was on a crab mission. And not surprisingly, crab isn’t hard to find here. Just about every restaurant offers some type of crab specialty.

At first I was aghast at how pricey crab dishes are here. Crab dishes are not for the budget conscious. But after enjoying an all you can eat steamed blue crabs meal, I now get it. Getting crab meat out of it’s shell is no easy feat. And by the end of my meal Band-Aids were necessary. Crab is expensive for a reason.

Still, it’s worth every penny. And as much as I enjoyed the sweet bits of meat I wrestled from the shells, I enjoy the appetizers even better. Especially the crab dip. The recipe I’m sharing with you today is a knock-off of a recipe I had recently at a local restaurant.  A super decadent dip made with a dill Havarti cheese, Old Bay and of course, chunks of sweet crab. All mixed together and baked until hot and bubbly.

Sounds pretty epic, right? Bet you think it couldn’t get any better. Think again…

Old Bay Cheddar BiscuitsUsually restaurants in these parts serve tortilla chips, crostini or crackers with their crab dips. And while this works fine enough, I wanted something a little more fitting for such a regal dip. I mean, if I’m going to spend a chunk of money on crab to make my dip, I’m not going to serve my guests saltines to slather it on. That’s just silly.

Instead, I created an incredibly flaky cheddar cheese biscuit seasoned with Old Bay. Crab dip and hot flaky biscuits, a marriage made in heaven. If you’re not an accomplished baker, fear not. This recipe couldn’t get any easier. Let me share just a few tips to get you on your way…

Old Bay Cheddar BiscuitsMy friend Amy shared a recipe (link at bottom of post) that was the original inspiration for my own take. It’s a delightfully easy recipe that’s virtually foolproof.

As Amy mentions in her post, it’s important to make sure your baking soda and powder are not old. That’s one of the biggest issues novice bakers run into. If you don’t bake very often, it’s very possible that your baking powder and soda are old and inactive. Those two ingredients are key in mile high biscuits.

Another important element is to use a biscuit cutter. A flipped over jelly jar just won’t do. A biscuit cutter isn’t just for making your baked goods uniform in size and pretty. Actually, the sharp edge of the cutter helps slice right through the butter and flour rich dough mass, helping create the layers needed to give the biscuits height.

Trust me on this one. Get a biscuit cutter. This is the biscuit cutter set I use. While I normally use the largest cutter of the set for everyday biscuit making, I used the smallest cutter for this recipe. It makes for the cutest little mini biscuits just perfect for this appetizer.

Old Bay Cheddar Biscuits

Havarti Crab DipAs easy as the biscuits are to make, the dip itself is even easier. Mix everything in one oven safe bowl and then bake. I so love one bowl recipes. It makes clean up that much easier.

Dill Havarti Crab DipIf you’re worried about heating up your kitchen by baking the biscuits, feel free to bake them ahead of time and pop them in the freezer. They reheat beautifully. You could also microwave the dip, but it wouldn’t get that nice crusty top. My advice? Turn up the air conditioner. It’s worth it!

Hot Havarti Dill Crab Dip with Cheddar Old Bay Biscuits
 
Author:
Recipe type: appetizer
Serves: 2 dozen appetizer servings
Prep time:
Cook time:
Total time:
 
A dilly Havarti crab dip served on flaky cheddar Old Bay seasoned biscuits. A decadent appetizer for any occasion.
Ingredients
For the Biscuits:
  • 4 cups all purpose flour
  • 8oz cheddar cheese, shredded
  • 2 Tbsp baking powder
  • 1 Tbsp sugar
  • 2 tsp Old Bay Seasoning
  • 1½ tsp garlic powder
  • ½ tsp baking soda
  • 12 Tbsp cold unsalted butter cut in small chunks
  • 1½ cup cold buttermilk plus 2 Tbsp
  • a few dashes of hot sauce
For the Dip
  • 12 oz crabmeat
  • 8 oz Havarti dill cheese, shredded
  • 1 8 oz brick of cream cheese at room temperature
  • ¼ cup shallots, finely chopped
  • 6 Tbsp mayonnaise
  • 1 Tbsp fresh dill, finely chopped
  • 2 tsp Old Bay seasoning
  • 2 garlic cloves, minced
  • a few dashes of hot sauce
  • fresh ground black pepper to taste
Instructions
For the biscuits:
  1. Preheat oven to 425º. Place a sheet of parchment paper on a baking sheet.
  2. Mix together the flour, cheese, baking powder, sugar, Old Bay, garlic powder and baking soda until combined. Cut in the butter into the flour mixture using a pastry blender or the tines of a fork. Keep cutting until you have clumps of butter the size of peas.
  3. Add the buttermilk and hot sauce and fold the mixture together until it comes together in a ball. You might need a bit more buttermilk if you feel it's not holding together. Once it starts to mass together, use your hands to form it into a disk. You don't want to play with it too much because the heat from your hands will melt the butter.
  4. Place disk onto floured surface and roll out into a circle about 1" thick. Use smallest cutter and cut biscuits with one swift downward motion. Place biscuits on baking sheet about 1" apart. Take dough scraps, roll into a ball and start the process over and repeat until all dough has been used.
  5. Bake until golden and puffed, about 15 minutes.
For the Dip:
  1. Preheat oven to 350º.
  2. Mix all ingredients together in an oven safe bowl. Place bowl in oven and bake until hot and bubbly, about 30 minutes. Serve with warm Cheddar Old Bay Biscuits.

The biscuit recipe in this post was inspired by Selfish Mom’s post. There’s an affiliate link in my post for my favorite biscuit cutter.

Bacon Wrapped Chicken Thighs with Honey Dijon Glaze

Bacon Wrapped Chicken Thighs with Honey Dijon Glaze

Bacon Wrapped Chicken Thighs with Honey Dijon GlazeI was recently invited to take part in a food blogger cooking challenge. Much like the television show Chopped, this challenge had participants cooking with a certain list of ingredients to see what kind of deliciousness we could come up with. And oh how I love a challenge. Luckily for me, the ingredients list wasn’t anything too crazy and I was allowed to choose three from the grouping. Here’s what we could choose from:

  • Cream cheese
  • Lemons
  • Quinoa
  • Potatoes
  • Nutmeg
  • Shrimp
  • Honey
  • Chicken thighs
  • Bacon fat
  • Ginger

A pretty workable list, really. It didn’t take me long to choose my ingredients. Bacon fat, duh. A natural choice. Chicken thighs because they are affordable and honey because it pairs so nicely with bacon. Now to see it all come together…

Bacon Wrapped Chicken Thighs with Honey Dijon GlazeMy primary goal for this recipe was an easy solution for what to serve the family on a busy weeknight. I’m always hunting for recipes that work well when life is hectic. Soccer practice, ballet class, band lessons, you name it, we’ve experienced it. Life can be very busy when you have four kids. Heck, life can be busy when you have one kid. So an easy weeknight dinner solution is always a welcome thing.

And it doesn’t get much easier than this. It takes just moments to wrap thick slices of bacon around boneless skinless chicken thighs. And to keep the whole thing together, I pinned them using toothpicks. Then I placed the bundles on a baking sheet with a an oven safe cooling rack positioned on top. That way the heat can circulate around the bacon and crisp the whole thing up, top and bottom. No one likes soggy bacon.

Bacon Wrapped Chicken Thighs with Honey Dijon GlazeSpoonfuls of the honey dijon glaze studded with chopped shallots is ladled over top. This glaze is savory and sweet with just enough zing from the mustard to make it interesting. But the best part? The crust that forms while baking. The honey and mustard work together to create a crackly coating that is irresistible…

Bacon Wrapped Chicken Thighs with Honey Dijon GlazePretty luscious looking, right? And like I said, it’s a snap to make. I actually doubled this recipe and froze a batch because it makes for awesome leftovers. So if freezer cooking is your thing, add this to your roster.

Serve it over rice or with mashed potatoes. Use a little leftover sauce to serve it with. The sauce goes especially well with rice.

A rather successful challenge if I do say so myself. The other bloggers came up with some very creative recipes as well. Be sure to check out their creations for recipe inspiration!

Mystery Basket

Bacon Wrapped Ginger Soy Chicken from Yellow Bliss Road
Quinoa & Kale Salad with Honey Ginger Dressing from Katie’s Cucina
Skinny One Pot Lemon Shrimp Alfredo from Julie’s Eats & Treats
Thai Coconut Soup from Yummy Healthy Easy
Slow Cooker Honey Garlic Ginger Chicken from Your Homebased Mom
Thai Shrimp Salad with Peanut Dressing from Will Cook for Smiles
Honey Baked Chicken Over Lemon Rice from The Weary Chef
Honey Baked Chicken and Potatoes from Cravings of a Lunatic
Honey Ginger Shrimp Skewers from Five Heart Home

5.0 from 1 reviews
Bacon Wrapped Chicken Thighs with Honey Dijon Glaze
 
Author:
Serves: 4-6
Prep time:
Cook time:
Total time:
 
Bacon Wrapped Chicken Thighs with Honey Dijon Glaze is a crispy tangy easy to make meal that is perfect for those hectic weeknights!
Ingredients
  • 2 lbs boneless skinless chicken thighs
  • 1 lb thick cut bacon
  • Fresh ground black pepper
  • ½ cup Dijon mustard
  • ½ cup honey
  • ½ cup shallots, finely chopped
  • 2 garlic cloves, minced
  • a couple of dashes of hot sauce (or more if you like spicy)
Instructions
  1. Preheat oven to 425º. Place an oven safe baking rack on top of a rimmed cookie sheet.
  2. Wrap bacon around chicken thighs and secure with a toothpick. Place on baking rack and sprinkle fresh ground black pepper over top.
  3. In a mixing bowl, combine mustard, honey, shallots, garlic and hot sauce. Stir well. Divide into two separate bowls. One will be used for basting while the other will be used as a sauce for serving.
  4. Spoon a couple of tablespoons of the sauce over each bacon wrapped thigh. Place baking sheet into oven.
  5. Ten minutes into baking, rotate thighs and add a bit more sauce to each one. Place back in oven and continue cooking until bacon is crisp, about ten to 12 more minutes. Insert cooking thermometer to verify that the internal temperature is 160º.
  6. Serve with remaining sauce that has been heated.

 

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