Joan’s Warm Seafood Dip

Written By Heather Perry

12 Oz of Cream Cheese

A couple of heaping spoonfuls of mayonnaise

1-2 teaspoons of lemon juice

1 7 ounce container of fresh crabmeat

1/4 pound of scallops

1/4 pound of scrimp

A shake of the following spices:

Garlic salt

Celery salt

Dill 

Dry parsley

Mix the softened cream cheese with the mayo, lemon juice, crabmeat and the spices.  Cut the scallops and raw scrimp into bite size pieces and saute in a pan with some butter and finely chopped garlic.  Do not overcook as they will cook more in the oven.  Add them to the cream cheese mixture and put into a baking dish which is sprayed with Pam.  Cook in 350 oven until it is bubbling and golden brown on the top.  Serve with crackers of your choice. Labor Day wouldn’t be the same without it.

Heather Perry

In all of my work, I seek the moments when ordinary people are at their most extraordinary, their most special, and most purely themselves. We can all relate to these average moments of magic and grace, of apartness and connectedness.

http://www.heatherperryphoto.com
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Richie’s Favorite Clam Dip