Clam & Charred Onion Dip by Tavern & Table

Yellow onions for Clam and Charred Onion dip recipe. Photo by Karolina Grabowska from Pexels.

Recipe by Tavern & Table.


  • 2 yellow onions
  • 1 quart sour cream
  • 16 ounces cream cheese
  • 2 cups chopped clams, drained well
  • 3 tablespoons onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon malt vinegar powder
  • 1 tablespoon Hondashi powder
  • 4 tablespoons Maldon smoked sea salt
  • 2 tablespoons worcestershire sauce
  • 2 tablespoons fish sauce
  • 4 tablespoons chives for garnish


  1. Peel and quarter onions, then place under a broiler or char in a cast iron pan until “burned to hell.”
  2. Wrap charred onions in foil and bake for one hour at 325 degrees.
  3. Chop the charred onions in a food processor or by hand.
  4. Place everything together in a food processor or a large bowl and mix until everything is smooth and thick.
  5. Garnish with some green chives.
  6. Enjoy with your favorite chips.

Classic Crab Dip by Mount Pleasant Seafood

Classic Crab Dip recipe photo

Recipe by Mount Pleasant Seafood.


  • 4 tablespoons milk
  • 1 pound fresh crab meat
  • 4 ounces shredded mild cheddar cheese
  • 16 ounces cream cheese, softened
  • 1 small onion, grated
  • 1 teaspoon Old Bay seasoning
  • salt and pepper, to taste
  • chopped parsley, to garnish


  1. Preheat the oven to 350 degrees.
  2. Combine softened cream cheese, onion, milk, Old Bay seasoning, salt and pepper.
  3. Add crabmeat, stirring just enough to mix. Spread mixture into baking dish.
  4. Top with shredded cheese (feel free to add more if you’re a cheese lover!) and bake for 15 to 20 minutes or until bubbly. Serve hot with crackers or crostini.

Shrimp and Crab Gumbo

Shrimp and Crab Gumbo.

Recipe provided by Mount Pleasant Seafood.


  • ½ tablespoon crushed dried thyme
  • ¼ teaspoon white pepper
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon crushed red pepper flakes

Remaining Ingredients

  • 1 pound of shrimp, peeled and deveined
  • 1/3 cup all-purpose flour
  • 2 tablespoons olive oil
  • 2 cups chopped onion
  • 2 chopped green peppers
  • 4 stalks celery, thinly sliced
  • 4 cloves garlic, minced
  • 2 (14 ounce) cans of beef broth, divided
  • 1 cup water
  • 1 pound of chopped okra
  • 12 ounces of lump crab meat
  • 3 cups hot cooked long-grain rice
  • 1 bunch Scallions
  • 1 dash of hot sauce


  1. Mix together Cajun spice mix and set aside.
  2. Rinse shrimp and pat dry, setting aside.
  3. Cook flour in a skillet, stirring frequently for about 6 minutes until it is browned, put in a small bowl and set aside.
  4. In a large Dutch oven or stew pot over medium-high heat, sauté onions, bell pepper, celery and garlic until tender.
  5. Slowly whisk 1 can of beef broth into browned flour. Add this mixture, the other can of broth, 1 cup of water and spice mix to your Dutch oven or stew pot. Stir in okra. Bring a boil, then reduce heat and let simmer for 15 minutes.
  6. Add shrimp and cook for 2-3 minutes until shrimp is pink, then gently stir in crab meat. Serve with rice and garnish with scallions.
Charleston Cheesesteak Dip Recipe photo

Red’s Ice House Charleston Cheesesteak Dip

Charleston Cheesesteak Dip Recipe photo


  • 12 ounces thinly sliced skirt steak (rubbed with Old Bay)
  • 1 teaspoon kosher salt
  • ½ teaspoon ground white pepper
  • 2 tablespoons olive oil
  • 2 cloves of garlic
  • 1 cup minced red onion
  • 1 minced red bell pepper
  • 8 ounces provolone cheese
  • 2 ounces Fromage Frais (available at Charleston Cheese House) – Substitute cream cheese if necessary
  • 2 ounces milk
  • 1 baguette


  • In a large pot, heat olive oil over medium high heat.
  • Season your rubbed steak with salt and pepper.
  • Add steak, onions, garlic and bell pepper to the pan. Sauté until the steak is cooked and the vegetables are soft, breaking apart meat with spatula if necessary.
  • Add milk to the pan and stir in the Fromage Frais (or cream cheese) until melted.
  • Add provolone cheese until melted.
  • Slice baguette into crostinis and toast.
  • Serve dip warm with crostinis.
From Tavern & Table, Chef Ray England's Pimento Cheese (Small Home Size)

Pimento Cheese (Small Home Size) from Tavern & Table’s Chef Ray England

Chef Ray England of Tavern & Table

From Tavern & Table, Chef Ray England's Pimento Cheese (Small Home Size)

Pimento Cheese Recipe Video


  • 12 oz Cream cheese
  • 12 oz Pimento or Piquillo peppers
  • 1/2 Cup Dukes Mayo
  • 1 Lb. Shredded sharp cheddar cheese
  • 1 Tbl. Hot sauce
  • 1 Tbl. Sherry vinegar
  • 1 tsp. Kosher salt
  • 2 tsp. Aleppo pepper or espelette
  • 2 Tbl. Paprika
  • 1/4 tsp. Ras el Hanout
  • 1/4 tsp. White or black pepper
  • 2 tsp. Onion Powder
  • 2 tsp. Garlic Powder


  • Temper the cream cheese so that it is at room temperature.
  • Drain off the cans of peppers and reserve juice for home made hot sauce.
  • Rough chop half of the peppers. fine chop the rest into a puree almost
  • Grind spices and add everything to a small mixer and mix with a paddle till smooth.

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