2 of 11Photo: Becky Luigart-Stayner; Prop Styling by Linda Hirst; Food Styling by Ana Kelly
Pepper-Pepper Cheese Dip
We couldn’t stop going back for more of this creamy dip—a topping of bacon and pepper jelly is an unexpected twist on an old party favorite. It’s delicious both bubbling-hot and at room temperature, so it’s perfect to serve guests for a beachy brunch or screened-porch dinner.
While this recipe calls for fresh lump crabmeat, you can easily substitute the fresh for less expensive alternatives such as refrigerated, pasteurized cans or shelf-stable cans and pouches. These versions have smaller pieces, so if using, finely chop the peppers and mangoes so they don't overpower the crab.