• Warm blue cheese and crab dip is a delicious, if unusual, accompaniment to almost any dish.

    To drink: A classic gin and tonic. The herbs and aromatics in the gin will stand up to the strong cheese, while the bitter tonic and acidic lemon will counter the creaminess. 

    Warm blue cheese and crab dip

    Serves: 8 - 10
    Cooking Time: 20 mins


    • 250ml (1 cup) dry white wine
    • 500g full-fat cream cheese, cubed
    • 2 x 170g tins crab meat, drained
    • 150g blue cheese, crumbled
    • fresh thyme leaves, for garnish
    • bread sticks, to serve



    In a saucepan, heat the wine until bubbles appear.


    Add the cubes of cream cheese to the wine one at a time, stirring constantly until smooth. If necessary, reduce the heat so that the mixture does not boil.


    Gently stir in the crab meat and the blue cheese until combined.


    Garnish with the thyme leaves and serve with the bread sticks.


    Cook's tip: You can make this dip ahead of time and reheat before serving. It is also delicious with kettle-fried chips or freshly cut wedges of pear and apple.