Hoodoo YOU Wanna Voodoo? Dip

Condiments and Sauces

Recipe courtesy of Panderina Soumas for Louisiana Kitchen & Culture

Makes about 6 cups

  • 1 pound fresh Louisiana lump crabmeat
  • 1 package “Hoodoo YOU Wanna Voodoo? Dip™” mix
  • 1 (8 ounce package) cream cheese, softened
  • 2 cups sour cream
  • 1 cup mayonnaise
  • 1 (16 ounce) bottle Green Goddess salad dressing
  • 1/2 teaspoon Worcestershire sauce 
  • 2 cups packed fresh baby spinach, chopped finely
  • 3 ripe tomatoes
  • chopped green onions

Hoodoo YOU Wanna Voodoo? Dip


Click image to enlarge


Carefully pick over crab, removing any bits of shell. Place in a mixing bowl. Add dip mix and cream cheese; mix well. Add sour cream, mayonnaise, salad dressing, Worcestershire, and hot sauce; mix well. 

Remove any long stems from spinach; finely chop and add to dip mixture. Quarter each tomato; cut away and discard core and seeds. Chop tomato meat; add to dip mixture and mix well. Place in a large two quart container, cover tightly with a lid or plastic wrap, and chill at least two hours or up to five days.

When ready to serve, spoon desired amount in a serving bowl, garnish with green onions. Serve with sliced French bread and your favorite crudités (sliced carrots, sliced celery, sliced bell pepper, etc.) Makes about 6 cups. 

The Panderina Soumas’recipe above requires her signature “Hoodoo YOU Wanna Voodoo? Dip™” mix which is available for sale on her website. If it is not available to you, we have provided a recipe from our test kitchen.


Louisiana Recipes Weekly


Every Thursday you'll receive new recipes, events & festivals and more. See archive