Warm Piquillo & Crab Dip - cooking recipe

Ingredients

1 lb lump crabmeat, picked over
1/4 cup mayonnaise
1/4 cup creme fraiche
2 tablespoons chopped flat leaf parsley
2 tablespoons snipped chives
1 tablespoon Dijon mustard
2 teaspoons fresh lemon juice (not the bottled kind)
1/4 lb manchego cheese, shredded (1 cup)
9 ounces piquillo peppers, drained and cut into strips (1 9 oz jar)
coctail pumpernickel bread or cracker, for serving

Preparation

Preheat the broiler.
In a bowl, combine the crabmeat, mayonnaise, creme fraiche, parsley, chives, mustard, lemon juice and 3/4 cup of the Manchego.
Spread in an 8-by-11-inch baking dish.
Top with the piquillos and sprinkle with the remaining Manchego.
Broil until the cheese is melted and the dip is heated through.
Serve hot with bread or crackers.