Cheesy Crab Dip
and a simple summer pasta salad!
Hi friends! It’s been nonstop pouring rain upstate for the past 48 hours but we’re making the most of it. I’ve spent the time deep cleaning, tackling house projects and lost wifi twice, but sometimes a rainy day is exactly what you need to take a little beat. I also stopped by a local farm store to discover that IT’S FINALLY TOMATO SEASON and ended the day with a cozy dinner. I attempted to make a ~day in the life~ vlog to document it all, you can watch it here! Over the past few months after my book tour ended, I’ve found myself in a season of reflection. I’ve been thinking about what lights me up creatively, what recipes I’m most excited to share and what I want this next chapter to look like. It’s been such a fun season of experimenting and I always appreciate you guys being part of the journey.
Last weekend, I spent time in Connecticut and it was peak New England summer. Hydrangeas everywhere, cool evenings and giant pasta salad enjoyed by the pool. You can find the full recipe at the end of the newsletter!
CHEESY CRAB DIP
This warm lemon and herb crab dip channels the bright, coastal flavors of the Mediterranean with the ease of a seaside aperitivo. Sweet lump crab, creamy ricotta, fresh herbs, and nutty Comté bake into a bubbling dip that’s perfect for scooping with toasted baguette, crisp vegetables or salty potato chips. It’s simple enough for a casual happy hour but impressive enough for your next summer gathering!
INGREDIENTS
4 ounces cream cheese, softened
6 ounces whole milk ricotta
1 garlic clove, finely chopped
1 tablespoon Dijon mustard
Zest of 1 lemon
1 tablespoon fresh lemon juice, plus more for serving
½ tablespoon extra-virgin olive oil
1 teaspoon hot sauce (or more to taste)
Kosher salt and freshly ground black pepper
8 ounces lump crab meat
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh tarragon
½ cup grated Comté cheese, plus more for topping
Chopped fresh parsley, for garnish
Toasted baguette slices
Potato chips
Sliced cucumbers, radishes, or endive leaves
Lemon wedges
DIRECTIONS
Preheat the oven to 375°F.
In a food processor, combine the cream cheese, ricotta, garlic, Dijon mustard, lemon zest, lemon juice, olive oil, hot sauce, salt, and pepper. Blend until smooth and creamy.
Transfer the mixture to a bowl and gently fold in the crab meat, chives, tarragon, and grated Comté, reserving a small handful of cheese for the topping.
Spoon the mixture into a small oven-safe skillet or baking dish. Sprinkle with the remaining Comté.
Bake for 18–22 minutes, until hot and bubbling. Broil for 1–2 minutes until the top is golden brown.
Finish with chopped parsley and a fresh squeeze of lemon. Serve warm with toasted baguette, crunchy vegetables, and potato chips for dipping.
GRILLED CHICKEN SUMMER PASTA SALAD
This light and refreshing pasta salad is packed with grilled chicken and local zucchini fresh off the grill. Mini mozzarella balls add a creamy bite, while a lemon honey vinaigrette keeps everything bright and fresh. Sweet corn, juicy tomatoes, and plenty of basil bring all the flavors of summer together in a dish you'll want on repeat all season long!
