Montreal Steak Seasoning Dip

A super easy dip and baked potato topping recipe made with sour cream, Montreal Steak Seasoning and garlic perfect for dipping veggies and chips as well as slathering on baked potatoes!

TABLE OF CONTENTS:

1. JUMP TO THE RECIPE
2. HOW TO SERVE IT

I purchased a gigantic container of Montreal Steak Seasoning at Sam’s and I don’t even really know why. I’d never even used it that often.

You might think this has something to do with Husband being Canadian but, as I learned after we were married, any true Maple Leafs fan rejects all things Montreal.

If you’re anything like me before I met Husband, you have no idea what that means so I’ll tell you…

The Toronto Maple Leafs and Montreal Canadiens hockey teams have been rivals since the inception of the NHL. And evidently the Leafs are golden angels of God and rain sunshine and happiness throughout the land and Montreal is evil and should be destroyed.

That’s a joke! Don’t send me hate mail, s'il vous plait.  If you ever want to really annoy my husband after a loss, just tell him you're sorry to hear about this leaves.

The actual reason I bought an industrial-sized bucket of Montreal Steak Seasoning that day at Sam’s is the same reason I bought a 40-lb bag of potatoes and a box of frozen yogurt so big it wouldn’t even fit in my freezer.

I was hungry. I make bad decisions when I’m hungry.

The same thing happens if I go grocery shopping when I’m thirsty. I will come home with my car dragging like a lowrider because it’s absolutely filled with beverages. Oh! Look at this 72-pack of single serving juices – let’s get two! Hmmm… I didn’t know there was a Yingling Light – let’s try it! Oh, I’ll save 22 cents if I buy the 500-count of bottled water – that’s just smart shopping!

So anyway, I was going to whip up some French Onion dip one day before our friends came over and discovered I was out of Lipton onion soup mix. So I went rifling through the cupboard looking for a packet of ranch and couldn’t find any of that either. Man, dang.

And then I remembered I’m supposed to be some amazing cook and decided to invent something. I was rummaging through my spice bottles when I spotted the jug of Montreal Steak Seasoning.

I read the ingredients: salt, pepper, paprika, garlic, onion, dill and red pepper and decided that sounded like a great place to start! I mixed it with my sour cream, added a little more garlic (because I’m addicted to it) and fell in love!

It was awesome on the veggies I set out and even better on the potato chips! It’s now my secret weapon for chips and dip! Everyone loves it!

And guess what?! It’s EVEN BETTER on baked potatoes! A few nights later we were having baked potatoes with supper (remember the 40-lb bag??) so I decided to pull out the leftover dip I’d made. It was insane on the baked potatoes!! I might even say that’s what its primary function should be – a baked potato topping!

HOW TO SERVE MONTREAL STEAK SEASONING DIP

• Serve with crudités (that's fancy French-speak for a vegetable platter... and I even knew that before I went to the worldly metropolis of Ontario).
• Use as a dip for potato chips and pretzels.
• Top baked potatoes with it! IT IS SO GOOD ON BAKED POTATOES!!

Recipe for Montreal Steak Seasoning Dip

dip, spread, appetizer, easy, montreal steak, seasoning, sour cream, recipe, potato topping, topper, baked potato, vegetable

dip

Yield: 1 Pint

Author: Mandy Rivers | South Your Mouth

Montreal Steak Seasoning Dip

A super easy dip and baked potato topping recipe made with sour cream, Montreal Steak Seasoning and garlic perfect for dipping veggies and chips as well as slathering on baked potatoes!

Prep time: 5 MinTotal time: 5 Min

Ingredients

• 1 pint sour cream
• 2-3 tablespoons Montreal Steak Seasoning
• 1 teaspoon garlic powder

Instructions

1. Combine sour cream, 2 tablespoons Montreal Steak Seasoning and garlic powder then mix well.
2. Taste for seasonings then add more Montreal Steak Seasoning if desired. Since I usually serve this with veggies, I like mine to be a little on the salty side so I always use 3 tablespoons.
3. Cover and refrigerate 4-24 hours before serving.

Notes

• You need to let this rest before serving so the coarse grain salt has time to meld into the sour cream.
• Do not use low fat or fat free sour cream with this. Just trust me. I tried low fat sour cream once in this dip and it was awful. All I could taste was the starch and artificial ingredients they use to thicken the sour cream.

https://www.southyourmouth.com/2019/02/montreal-steak-seasoning-dip.html

Images and text © South Your Mouth LLC 2019

Keep up with my latest shenanigans by following South Your Mouth!

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Columbia Restaurant’s 1905 Salad - Weekend Potluck 365

A virtual recipe swap with dozens of new recipes from some of the TOP recipe creators online and on Pinterest!

I don't know what the story is behind the name of this 1905 Salad or where the Columbia Restaurant even is but I want to make this salad! ASAP! The recipe immediately caught my eye in last week's Weekend Potluck so I was tickled to see it was the recipe with the most clicks!

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Twinkie Bundt Cake - Weekend Potluck 364

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Cajun Crab Dip

Kick your party up a notch with this simple Cajun seafood dip recipe made with crab meat - serve hot or cold!

JUMP TO RECIPE

I set a twenty dollar bill on fire the last time I made this. And I thought of sunshine and rainbows and sang Kumbaya while I watched it burn.

It was really a great time. The best.

Not really.

We were headed to our friends house for an oyster roast so I decided to bring crab dip because I thought that sounded like the perfect appetizer to go along with the oysters! I ran out to the store the night before to buy the ingredients and set out to whip up a batch that morning.

I mixed the cream cheese and other ingredients together, tweaked everything for seasoning then reached for the can of crab meat… which was sitting on the counter. Where I’d left it out overnight. At room temperature.

NOOOOOO!!!

I tried to rationalize a way that it might still be good by literally going to see what we had the thermostat set at (67 in the winter) and counting the hours it had set at room temperature. I opened the can and smelled the crab meat, which smelled…. like crab meat… so that didn’t help.

It didn’t take me long to come to my senses and throw it out but I will admit, it was hard to dump all that hard-earned money down the drain.

Oh well, better safe than sorry! I just ran back to the store and bought more. I ain't gonna lie, though, it hurt. It hurt meh bad!

The way I have the recipe written is exactly how I make mine but you can add minced onion or celery if you like a little crunch. You can also add a little shredded cheese if you’d like this to be more like a spread.

You could also bake this in a small crock at 350 degrees for about 30 minutes (or until bubbly) if you’d prefer a warm dip. And if you’re not a fan of Cajun cuisine, substitute Old Bay Seasoning for the Cajun seasoning!

You can really make this yours! Just use my recipe as a base then jazz it up to suit your fancy!

If you're looking for more fun appetizers, try some of these recipes too!

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• Ham & Swiss Party Pinwheels – A super easy appetizer recipe using puff pastry, ham and cheese that's perfect for entertaining.

Notes about making this Cajun Crab Dip recipe:

• I typically use canned crab claw meat in this and can readily find 16-oz cans in the seafood department of my grocery store.
• I use 5 teaspoons of both the horseradish and Cajun seasoning because I like the kick but the amount you use it entirely up to your taste.
• I use McCormick’s Cajun Seasoning. Some Cajun seasoning blends may have more/less salt or other ingredients which is why I suggest starting with just 3 teaspoons then adding more if desired.
• You can serve this hot too (though I prefer it cold). Spoon spread into a small oven-safe dish then heat in the oven until bubbly.
• If you don’t like hot sauce, substitute with 1 teaspoon lemon juice. We need the acid from the hot sauce or lemon juice to balance the richness of the crabmeat and cream cheese.

Recipe for Cajun Crab Dip

Cajun Crab Dip

Yield: 10-12 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 10 MinTotal time: 10 Min

Kick your party up a notch with this fun but simple Cajun spread recipe made with crab meat - serve hot or cold!

Ingredients

• 1 pound crab meat (lump or claw)
• 1 8-oz package cream cheese, at room temperature
• 1/4 cup mayonnaise
• 3-5 teaspoons prepared horseradish
• 3-5 teaspoons Cajun seasoning
• 2 teaspoons hot sauce
• Salt to taste

Instructions

1. Combine cream cheese, mayo, 3 teaspoons prepared horseradish, 3 teaspoons Cajun seasoning and hot sauce then mix until smooth and creamy. Taste for seasoning then add more horseradish, Cajun seasoning and/or salt if desired.
2. Gently fold crab meat into cream cheese mixture. Refrigerate until ready to serve. Serve with crackers.

Notes

• I typically use canned crab claw meat in this and can readily find 16-oz cans in the seafood department of my grocery store.
• I use 5 teaspoons of both the horseradish and Cajun seasoning because I like the kick but the amount you use it entirely up to your taste.
• I use McCormick’s Cajun Seasoning. Some Cajun seasoning blends may have more/less salt or other ingredients which is why I suggest starting with just 3 teaspoons then adding more if desired.
• You can serve this hot too (though I prefer it cold). Spoon spread into a small oven-safe dish then heat in the oven until bubbly.
• If you don’t like hot sauce, substitute with 1 teaspoon lemon juice. We need the acid from the hot sauce or lemon juice to balance the richness of the crabmeat and cream cheese.

https://www.southyourmouth.com/2019/02/cajun-crab-dip.html

Images and text © South Your Mouth LLC 2019

crab, crab meat, lump crab, claw, dip, spread, cajun, spicy, kicking, cold, hot, appetizer, seafood, recipe, easy

Appetizers

Cajun

Keep up with my latest shenanigans by following South Your Mouth!

FACEBOOK | PINTEREST | INSTAGRAM | TWITTER

Southern Hot Dog Chili Sauce - Weekend Potluck 363

A virtual recipe swap with dozens of new recipes from some of the TOP recipe creators online and on Pinterest!

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