Roasted Garlic Dip


  • 2 garlic bulbs, separated into cloves
  • 1 tablespoon olive oil
  • 5 tablespoons sour cream
  • 4 tablespoons mayonnaise
  • Paprika to taste
  • Salt and pepper to taste


Preheat oven to 400 degrees. Place garlic cloves in oven safe dish and toss with olive oil. Roast for 25 minutes. Let stand until cool enough to handle.

Peel garlic cloves, place on cutting board and sprinkle with salt. Mash with fork until smooth.

In a bowl combine garlic with sour cream and mayo and season with paprika, salt and pepper. Cover with plastic wrap and store in fridge until ready to serve. Serve cold with potato chips, onion rings or french bread.

Crabby Potato Bites


For the Crab Salad

  • 2 cups crab chunks, picked over for shells
  • 1/4 cup prepared mayonnaise
  • 1 teaspoon Dijon mustard
  • 2 green onions, finely chopped
  • 1/2 cup finely chopped fresh chives
  • Salt and freshly ground black pepper
  • Juice of half a lemon

For Potatoes

  • 6 medium red potatoes
  • Oil for frying
  • Salt and pepper to taste


For Crab Salad

Combine all ingredients in a bowl and gently stir to combine. Cover with plastic wrap and store in fridge (up to 12 hours) until ready to serve.

For Potatoes

Boil potatoes whole until fork tender. Cool until able to handle. Cut in half and remove tip of each half so that potato halved stand up easily.

Heat oil in deep fryer to 375 degrees.

With a small teaspoon hollow out inside of each potato half to create a potato cup. Fry potatoes until crispy and golden brown (3-4 minutes). Remove from fryer and place on paper towel. Season with salt and pepper while warm.

Fill potato cups with crab salad. Garnish with finely chopped chives and serve.