November 1, 2020
Vegan Cajun-Style Hot ‘Crab’ Dip
I love anything creamy and cheesy that carbs can be dipped into, which totally explains my obsession with this Vegan Cajun-Style Hot ‘Crab’ Dip! It’s hot and melty, and loaded with all my favorite southern flavors. You’ll never know it’s not real crab dip!
THIS POST IS BROUGHT TO YOU BY TREELINE CHEESE. ALL THOUGHTS, OPINIONS, AND TEXT ARE MY OWN. THANK YOU SO MUCH FOR SUPPORTING THE BRANDS I LOVE, WHICH ALSO KEEP ME HUNGRY AND INSPIRED TO CREATE!!!
THE CHEESY, HOT ‘CRAB’ DIP OF YOUR DREAMS!
We love using Treeline Soft French-Style Cheese in a variety of dishes from bagels to mashed potatoes to simply dipping our crackers into it, so when they asked me to develop a recipe using their Scallion Soft French-Style Cheese, I knew exactly what I wanted to make! With game days in full effect and the holidays right around the corner (where tf did 2020 go?!), I wanted to make a fool-proof and delicious recipe that’s perfect for entertaining family and friends … and that’s where my Vegan Cajun-Style Hot ‘Crab’ Dip comes in! It’s rich, it’s creamy, and it’s just begging to be the center of all the dipping action.
Grab a drink and let’s make the best Vegan Cajun-Style Hot ‘Crab’ Dip!
What’s in vegan crab dip?
How do you make vegan crab dip, you ask? Hearts of palm! When prepared correctly, it’s eerily similar to shredded crab and it is so delicious! Here’s what you’ll need to make the best Vegan Cajun-Style Hot ‘Crab’ Dip:
- Sustainable hearts of palm
- Treeline Scallion Flavored French-Style Cheese, along with vegan cheddar and parmesan
- Vegan Mayo
- Old Bay, Cajun seasoning and Louisiana-Style hot sauce
- Bell peppers, celery, onion, chives and garlic
- Bread crumbs
- Vegan butter
how do I make vegan ‘crab’ dip?
Other than being absolutely delicious and fool-proof, this Vegan Cajun-Style Hot ‘Crab’ Dip is so easy to make! Seriously … it takes just 5 steps to get this dip from your oven to your table! Here’s what you do:
- Mash the hearts of palm with a potato masher in a large bowl.
- Fold in the Treeline Scallion Flavored French-Style Cheese, cheddar, mayonnaise and ¼ cup chives. Season with the Old Bay, hot sauce and Cajun seasoning, mixing to combine all ingredients thoroughly.
- Sweat the bell pepper, onion, celery and garlic in a pan over medium heat with a bit of oil.
- Transfer the dip to a 9×5-inch baking dish and sprinkle the top with the vegan parmesan, panko breadcrumbs and the melted butter.
- Bake until the breadcrumbs are golden-brown and crispy, and the cheese is starting to bubble.
…and then you get to enjoy!!! I’m telling you, it’s so easy! There’s virtually no way you could screw this up!
what do I serve with vegan ‘crab’ dip?
Good, crusty bread is my ideal accompaniment with this Vegan Cajun-Style Hot ‘Crab’ Dip, but it’s honestly good with anything that’s dip-able! Here’s some other options for dipping:
- An assortment of veggies such as carrots, sliced bell peppers and cucumber
- Chips: such as potato, pita, tortilla, or jalapeño flavored kettle chips for a real kick!
- Crackers
- Crispy baguette pieces
- Pretzels
Easy peasy crab dippin cheesy goodness!
I hope ya’ll love this Vegan Cajun-Style Hot ‘Crab’ Dip as much as I do! If you give this recipe a try, take a photo or video, share it to Instagram, and make sure to tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing all your recreations of my recipes! Til next time, friends!
XO!
Vegan Cajun-Style Hot 'Crab' Dip
Ingredients
- 2 14-ounce cans hearts of palm, preferably sustainable, drained and rinsed
- 2 6 ounce packages Treeline Scallion Flavored French-Style Cheese
- 1 cup vegan cheddar shreds
- ½ cup vegan mayonnaise
- ½ cup minced fresh chives divided
- 2 tablespoons Old Bay seasoning
- 1 tablespoon Louisiana hot sauce
- 1 ½ teaspoons Cajun seasoning
- 2 teaspoons avocado oil
- 1 red bell pepper finely diced (about 1 cup)
- ½ small onion finely diced (about ½ cup)
- 2 stalks celery diced (about ¼ cup)
- 6 cloves garlic minced
- ½ cup vegan parmesan cheese
- 1 cup panko breadcrumbs
- ¼ cup vegan butter melted
- Crackers pretzels, bread, and veggies, for serving
Instructions
- Preheat oven to 400° degrees F.
- Mash the hearts of palm with a potato masher in a large bowl. Fold in the Treeline Scallion Flavored French-Style Cheese, cheddar, mayonnaise and ¼ cup chives. Season with the Old Bay, hot sauce and Cajun seasoning, mixing to combine all ingredients thoroughly. Set Aside.
- Heat the avocado oil in a medium skillet over medium heat. Once the oil is hot, add the bell pepper, onion and celery, and sauté, stirring frequently, until the vegetables start to just sweat, 6 to 7 minutes. Add the garlic and cook another 1 to 2 minutes. Combine the sauteed vegetables with the hearts of palm mixture in the large bowl, tossing to incorporate all the ingredients. Transfer the dip to a 9x5-inch baking dish and sprinkle the top with the vegan parmesan, then the panko breadcrumbs. Pour the melted butter over the breadcrumbs and bake in the preheated oven, uncovered, until the breadcrumbs are golden-brown and crispy, and the cheese is starting to bubble, 30 to 40 minutes. Remove from the oven and let cool for 5 minutes before serving. Finish the dip with remaining ¼ cup of chives and serve immediately with crackers, pretzels, bread, and additional veggies of choice. Can be served hot or cold! Enjoy!
Sounds amazing! Hubby is allergic to cashews so I am thinking vegan cream cheese with some extra herbs that are already included in recipe would be an ok sub for the cashew based cheese. Going to try it out for holiday menu- thanks!
Sssoooo tasty! Loved the crab like texture and crunchy top! It was enjoyed by all, even seafood/meat lovers.
Holy Moly this was INCREDIBLE. Another delicious recipe I’ll be making frequently!
Perfect- have made this many times and it’s delicious. Reminds me so much of my family’s crab dip from growing up, which I was hoping for. We like to serve with Bugles.