Warm Piquillo and Crab Dip Recipe | The Atria Kitchen
Posted on May 31, 2014 by Connie Dow
This recipe for Warm Piquillo and Crab Dip was originally published in Food and Wine magazine. They took a famous chef’s recipe for piquillo peppers stuffed with crab dip and deconstructed it to make an easy recipe to create for get-togethers. You can change it up just a bit by using low-fat mayonnaise, and for a festive presentation, sprinkle chopped parsley over the red piquillo peppers after baking.
*Connie Dow is Atria Senior Living's National Dietitian.