The nutritional yeast gives this dip a cheesy flavor that your guests won’t even know is missing. For a browned top, place the dip under the broiler 1–3 minutes until it browns to your desired doneness. Serve with a variety of fresh vegetables such as radishes, broccoli florets, cauliflower, squash rounds, celery, and carrots.
• Hands-On Time: 10 minutes
• Cook Time: 16 minutes
Serves 8
2 tablespoons ghee
1 small sweet onion, peeled and diced
1 cup diced zucchini
1 overflowing cup fresh spinach leaves
1/2 teaspoon sea salt
3/4 pound lump crab meat
2 tablespoons nutritional yeast
1/2 teaspoon Worcestershire sauce
2 teaspoons prepared horseradish
1 teaspoon Old Bay Seasoning
1 teaspoon sriracha
2 teaspoons lemon zest
1/4 teaspoon freshly ground black pepper
2 cups water
1 Press the Sauté button on the Instant Pot® and heat ghee. Add onion and zucchini. Stir-fry 3–5 minutes until zucchini is tender. Add spinach and heat 1 additional minute to wilt spinach.
2 Transfer sautéed ingredients and salt to a food processor or blender and pulse until smooth.
3 Combine zucchini purée and remaining ingredients except water in a medium bowl until well blended. Spoon into a lightly greased 7-cup glass bowl.
4 Add water to the Instant Pot® and insert trivet. Place glass bowl on trivet. Lock lid. Press the Manual or Pressure Cook button and adjust time to 10 minutes. When timer beeps, quick-release pressure until float valve drops and then unlock lid.
5 Remove dish and serve warm.