The heat has finally broke in Southern California, knock on wood. I know. I know. Boo-hoo. But it was hot. Really, really hot. And I’m definitely sympathetic when it’s 40 below in Minnesota. Okay, maybe sympathetic is a bit of stretch, since I’ve been known to send pictures of the beach to friends, but I swear, deep inside of me, there is a smidgen of sympathy. Or not. After all, I totally did 31 years of hard time, dealing with sub-zero temperatures. I just hope that it stays cool and the much needed rain continues to occasionally grace us.
I like rain but Max loves it. Seriously. When it rains, he immediately races to the patio doors so he can watch it. He is a weird cat. Loves water, except when you accidentally, on purpose, spill it on him. Then he is, oddly enough, not such a huge fan.
Thanksgiving is Coming!
With the cooler temperatures, it does finally feel like Fall, which makes it easier for me to start thinking about Thanksgiving. It’s only a few weeks away, people! How is that possible? I just can’t believe we’re winding down 2015. Yesterday, I booked my flight home for the holidays and can’t wait to celebrate with my family, even if it is cold!
But before we start gearing up for Christmas, we need to make it through Thanksgiving. And I am big fan of Thanksgiving. It is gluttony at its finest. Because I’m a huge fan of appetizers, I searched high and low for a delicious appetizer to serve on Turkey Day (or whenever you darn well feel like eating a decadent dip).
A Decadent Appetizer to Wow Thanksgiving Guests
Now this may offend some people, especially those who live where crab is plentiful, but I used imitation crab in this dip. See, I’m from the Land of 10,000 Lakes, not the land of crab cakes. Crab is not plentiful where I grew up. Imitation crab doesn’t bother me and a nearby store sells it in bulk at a really low price.
Of course, if you are a die-hard crab fan or your budget permits it, feel free to substitute real crab in the dip. My feelings won’t be hurt. One of the reasons I chose this appetizer was because it was versatile and easy to make. It’s such a busy time that I wanted to featured something you could mix in advance and just heat when needed.