Shortly after moving to the country I decided to start a blog. I had never visited many blogs at the time. However, my friend, Jennifer, had a blog and I needed something to do. My days of being a room mom and doing carpool were long gone. It was either find a job outside the home or find something else to do at home other than cut 10-acres of grass, do laundry, and clean the house. So in January of 2011, with the Super Bowl coming up, I decided it was the perfect time to start Not Just Sunday Dinner. I had always enjoyed cooking and sharing recipes with my family and friends. A food blog would be the perfect hobby!
The name came about because Sunday dinners growing up were always special. By dinner, I mean the meal in the middle of the day, after church. Daddy was a Baptist preacher, and many Sunday’s were spent having dinner with different families from the churches he pastored. Other Sundays my grandmother Ma, would cook a big Sunday meal. So you see, the name is rather special to me too.
On February 1, 2011, I posted my first online recipe. One of my all-time favorite dip recipes, Hot Crab Dip. I never imagined in 2011 that I would still be doing NJSD, and so much more, six years later. NJSD has opened up many doors for me over the years. Writing for a number of newspapers and doing a local cooking show has enabled me to grow my audience, and so far, this month alone, I have had over 56,000 page views. I have done several product reviews for various companies, and earlier this year I was contacted by a large publishing company to do a cookbook review.
Today, as I reflect on the past six years, I want to share the very first recipe I shared. Hot Crab Dip is an amazing dip served with toast points or toasted baguette slices. It is easy to prepare and has always been a hit anytime I have served it.
As always, thanks for taking the time to read NJSD! You can not imagine how it makes my day to get comments on NJSD or emails from my readers. Feel free to email at firstname.lastname@example.org with any questions you may have or if you just want to share a recipe.
NOTE: Please excuse the quality of my photo. I am still working on getting a photo program up and running and this is a copy of my picture I used back in 2011. I think my food photography has improved slightly since then!
Hot Crab Dip and Reflecting on the Past Six Years
- 2 8-oz. pkg. cream cheese, softened
- 1 8-oz. container sour cream
- ¼ c. mayonnaise
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp. fresh lemon juice
- 1 Tbsp. hot sauce
- 1 tsp. ground mustard
- ¼ tsp. garlic salt
- 1 lb. fresh crabmeat, drained and picked
- 1½ c. shredded Cheddar cheese
- 1 French bread baguette
- Preheat oven to 450 degrees.
- Slice baguette on a diagonal about ½-inch thick. Place on baking sheet and toast on top rack of oven, about 5 - 6 minutes or until golden brown. Depending on the size of your oven, you may need to do this in batches. Set aside to cool. Lower oven temperature to 350 degrees.
- With an electric mixer, combine cream cheese, sour cream, mayonnaise, Worcestershire sauce, lemon juice, hot sauce, ground mustard, and garlic salt until combined (a few lumps are okay). Fold in crabmeat.
- Spray a baking dish with nonstick cooking spray. Spoon crab mixture into dish. Sprinkle evenly with Cheddar Cheese. Bake at 350 degrees for 30 minutes or until bubbly. Serve immediately with toasted baguette rounds.