Texas Dip Recipe

Prepare and season

Pat the shrimp dry with paper towels. In a medium bowl, toss shrimp with 1 tablespoon olive oil, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1 tablespoon lemon juice until evenly coated. Gently fold in the lump crab meat and set aside for 5 minutes so flavors meld; handle crab gently so lumps remain intact.

Grill shrimp

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). If using skewers, thread shrimp onto skewers for easier flipping. Brush the grill grates or pan with a little oil. Grill shrimp 2–3 minutes per side until opaque and lightly charred. Remove shrimp and set aside.

Warm crab

Using the residual heat of the grill pan or a skillet over medium heat, briefly warm the crab meat for 45–60 seconds just to take off the chill—do not overcook. Transfer warmed crab to a mixing bowl and gently fold in the grilled shrimp (coarsely chop shrimp if desired for easier dipping). Keep warm while you make the sauce.

Make a roux

In a medium saucepan over medium heat, melt 3 tablespoons butter. When foaming subsides, whisk in 3 tablespoons flour and cook, whisking constantly, 1–2 minutes until pale golden and smelling slightly nutty (this cooks out the raw flour taste).

Add dairy

Slowly whisk in 2 cups whole milk and 1/2 cup half-and-half, a splash at a time, whisking to keep the mixture smooth. Continue cooking, whisking often, until the mixture thickens and coats the back of a spoon, about 5–7 minutes.

Finish sauce

Reduce heat to low. Whisk in 2 ounces softened cream cheese until smooth. Add 1 cup grated sharp cheddar and 1 cup grated Monterey Jack in batches, whisking until fully melted and smooth. Stir in 1 teaspoon Worcestershire sauce, 1/2 teaspoon hot sauce, 1/2 teaspoon Dijon mustard, 1/8 teaspoon cayenne, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Taste and adjust seasoning. Keep sauce warm over very low heat; do not boil once cheese is incorporated to prevent separation.

Combine seafood and sauce

Fold the warmed crab and grilled shrimp into the cheese sauce, stirring gently to combine. If the mixture seems too thick, thin with up to 2 tablespoons of milk. Transfer the combined dip to an oven-safe serving dish if you plan to broil the top for color.

Optional broil for color

Preheat broiler. Sprinkle a light dusting of additional grated cheddar or Monterey Jack over the top and broil 1–2 minutes until the top is bubbly and lightly browned — watch carefully to avoid burning.

Transfer the Texas Dip to a warm serving dish if not already in one. Sprinkle the top with 2 tablespoons sliced chives and a 1/4 teaspoon dusting of smoked paprika. Serve immediately with toasted baguette slices or tortilla chips and lemon wedges on the side for squeezing. Encourage diners to spoon out the warm cheese and seafood onto chips or bread.

Storage: Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently over low heat, stirring and adding a splash of milk to restore creaminess.