{"id":115,"date":"2016-09-24T17:57:35","date_gmt":"2016-09-24T23:57:35","guid":{"rendered":"http:\/\/olivereats.ca\/?p=115"},"modified":"2016-09-24T20:26:04","modified_gmt":"2016-09-25T02:26:04","slug":"hot-crab-and-shrimp-dip","status":"publish","type":"post","link":"https:\/\/olivereats.ca\/index.php\/2016\/09\/24\/hot-crab-and-shrimp-dip\/","title":{"rendered":"Hot Crab and Shrimp Dip"},"content":{"rendered":"<p>(20 minutes, 375F)<\/p>\n<div class=\"shortcode-ingredients\"><h3>Ingredients<\/h3><\/p>\n<ul>\n<li class=\"ingredient\">1 cup sour cream<\/li>\n<li class=\"ingredient\">1\/4 cup chopped shallots or green onions<\/li>\n<li class=\"ingredient\">1-8 oz package of Philly cream cheese(softened)<\/li>\n<li class=\"ingredient\">1 cup shredded Monterey Jack cheese<\/li>\n<li class=\"ingredient\">1 cup shredded white cheddar, mild<\/li>\n<li class=\"ingredient\">1 can crab meat, well drained<\/li>\n<li class=\"ingredient\">16 oz or 1 lbs of frozen cook shrimp, shelled, well drained<\/li>\n<li class=\"ingredient\">1 tbsp Worcestshire sauce<\/li>\n<li class=\"ingredient\">2 tbsp Dijon mustard<\/li>\n<\/ul>\n<p><\/div>\n\n<div class=\"shortcode-directions instructions\"><h3>Directions<\/h3>\n<ol class=\"instructions\">\n<li class=\"instruction\">Take Philly cheese out of the fridge several hours before using to soften.<\/li>\n<li class=\"instruction\">Mix all ingredients together (use an electric mixer with dough attachment) and refrigerate for at least 3 hours or overnight<\/li>\n<li class=\"instruction\">Preheat oven to 375F<\/li>\n<li class=\"instruction\">Heat in oven. Bake mixture in oven proof dish until cheese is melted and bubbly. (approximately 20 minutes)<\/li>\n<li class=\"instruction\">Serve with crackers, veggie chips or bread chunks.<\/li>\n<\/ol>\n<p><\/div>\n<br \/>\n<!--more--><br \/>\nThanks to Pam Alloway for the recipe!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>(20 minutes, 375F)<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[8],"tags":[25,26],"class_list":["post-115","post","type-post","status-publish","format-standard","hentry","category-appetizers","tag-20min","tag-375f"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7VfK8-1R","_links":{"self":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/115"}],"collection":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/comments?post=115"}],"version-history":[{"count":4,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/115\/revisions"}],"predecessor-version":[{"id":146,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/115\/revisions\/146"}],"wp:attachment":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/media?parent=115"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/categories?post=115"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/tags?post=115"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}