Wednesday, March 19, 2008

Hot Creamy Seafood Dip

I know this is supposed to be a baby/mom/favorites/shopping type blog but I'm in a real fix and maybe some of my readers can help?

Okay, here's my predicament. I am hosting Easter this year. You would think my first real predicament would be the lack of space since my kitchen is teeny tiny but it's not. My predicament is the menu. I'm tired of the same old appetizers we have at Thanksgiving and Christmas. I want something new. I want something mouth watering. I want a hot, creamy seafood dip. My predicament? No recipe. :( I've looked online at sooooo many recipes but none of them do it for me. I'd LOVE to make one similar to what they serve at Red Lobster. Ya know, the one that comes inside that big, round loaf of bread. Yeahhhhh........that's what I'm talking about.

So, if any of my faithful readers have a hot seafood dip recipe that is to die for, please pass it along. You'd make one chubby little Italian who has been sentenced to a tiny kitchen very happy. :)

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8 comments:

Deborah said...

Okay, not sure if this is what the Red Lobster hot creamy seafood dip is really like or not. I've lived in Germany for the last seven years and haven't eaten there in simply ages (and you have my mouth watering!). I went on-line and started searching around and found this recipe. Read the ingredients and see if this sounds right to you.

RED LOBSTER ULTIMATE FONDUE
1 c. Velveeta, cubed
1 c. Swiss cheese, cubed
1 can cream of shrimp soup
1 c. milk
½ tsp. cayenne
½ tsp. paprika
1 broiled lobster tail (1 ½ c. meat) or shrimp, crab, crayfish

Combine all except seafood and heat over low until melted, stirring occasionally. When melted stir in seafood.

Unfortunately I didn't save the URL for the site, but I can probably go back out and find it if you need it. Good luck!

dmj53(at)hotmail(dot)com

Cindy P. said...

You beat me to it! That's the one I was going to post too...I don't know of any other hot dip that they serve?

katie said...

Hey, Katie here from sk*rt. I loooove this clam dip and it's super easy. Also: creamy, warm, bread bowl...what more could you want?

Clam Dip

2 (8 oz.) pkgs. cream cheese
2 bunches green onions
2 sm. cans minced clams
1/2 cup clam juice (from cans)
1 tbsp. lemon juice
1 loaf round bread


Warm cream cheese to room temperature. Add green onions, clams, clam juice and lemon juice. Mix well.

Cut top off of loaf, hollow out center, set aside extra bread to be used for dipping. Fill loaf with cream cheese mixture. Wrap in foil. Heat at 350 degrees for 1 hour. Break bread into chunks and use for dipping along with chips.

katie said...

Hey, Katie from sk*rt here. I love this clam dip. Creamy, warm and in a bread bowl. what more could you want?

Clam Dip

2 (8 oz.) pkgs. cream cheese
2 bunches green onions
2 sm. cans minced clams
1/2 cup clam juice, from cans
1 tbsp. lemon juice
1 loaf round bread
1 box dipping chips

Warm cream cheese to room temperature. Add green onions, clams, clam juice and lemon juice. Mix well.

Cut top off of loaf, hollow out center, set aside extra bread to be used for dipping. Fill loaf with cream cheese mixture. Wrap in foil. Heat at 350 degrees for 1 hour. Break bread into chunks and use for dipping along with chips.

sara l. said...

That's the same one that I came up with...If it's really the one from Red Lobster, it is SO yummy! Hope that's what you were looking for!
sblilly14(@)yahoo(.)com

sara l. said...

Here's the link in case you need it:
http://www.recipezaar.com/10866
sblilly14(@)yahoo(.)com

Diana said...

Thank you everyone for the recipes. I can not wait to try them. :) I knew my readers would come through for me. I wish I could have everyone over for Easter to enjoy it with me. ;)

sarahplaysinmud said...

I know you are probably all set with the previous recipes (which sound delicious), but thought I'd throw in my own, created about 10 years ago in my kitchen:
Round sourdough bread (Safeway has a good one)
Cut a large whole in the top like you are carving a jack-o-lantern, and use your hand to scoop out the inside.
Saute about 2 tablespoons of finely chopped garlic and about 1/4 cup of chopped green onion, leaving a handful of green for garnish, in 1 tablespoon of olive oil & 1 tablespoon of butter.
Add a cup of chopped crabmeat (real or fake), and half a cup of drained chopped spinach.
Stir in 1/2 cup of heavy cream and simmer until it thickens.
Season to taste with garlic salt, pepper, hot sauce.
Sprinkle grated fresh parmesan in the bottom of the sourdough bowl, then alternate spoonsful of dip with more grated fresh parmesan. Wrap the bowl in foil and heat up in the oven for about 30 minutes at 350 degrees. I usually make gashes in the bread from the top - it looks like a star - for easy access and serve it with sliced baguette.
Enjoy hosting your Easter meal and good luck!