| Recipes with similar ingredients: | ||
Crab Bisque | ||
|
Chocolate Dipped Strawberries | ||
|
Dried Beef Dip | ||
|
Crab-Stuffed Portobellos | ||
|
Crab Bisque | ||
Email
Print
Crab Dip
Ingredients:
2 (8 oz.) pkgs. cream cheese
3/4 lb fresh crabmeat, drained and flaked
1/4 c. green onions
3 tbs. mayonnaise
2 Tbs. sour cream
1/4 tsp. salt
1/4 tsp. dry mustard
1/8 tsp. garlic powder
1/8 tsp. sweet red pepper flakes
1 (2 oz.) jat diced pimiento, drained
1 Tbs. Sauterne
1 Tbs. chopped fresh chives
2 (8 oz.) pkgs. cream cheese
3/4 lb fresh crabmeat, drained and flaked
1/4 c. green onions
3 tbs. mayonnaise
2 Tbs. sour cream
1/4 tsp. salt
1/4 tsp. dry mustard
1/8 tsp. garlic powder
1/8 tsp. sweet red pepper flakes
1 (2 oz.) jat diced pimiento, drained
1 Tbs. Sauterne
1 Tbs. chopped fresh chives
Directions:
Place cream cheese in a 1 qt. casserole. Microwave, uncovered, at HIGH for 1 to 1 1/2 minutes or until softened. Stir well. Stir in crabmeat, green onions, mayonnaise, sour cream, and seasonings. Cover with heavy duty plastic wrap and microwave at HIGH for 2 to 3 minutes or until thoroughly heated, stirring after 1 minute. Stir in pimiento and wine. Sprinkle with chopped fresh chives. Serve warm dip with assorted crackers. Yield: 3 1/2 cups.
Place cream cheese in a 1 qt. casserole. Microwave, uncovered, at HIGH for 1 to 1 1/2 minutes or until softened. Stir well. Stir in crabmeat, green onions, mayonnaise, sour cream, and seasonings. Cover with heavy duty plastic wrap and microwave at HIGH for 2 to 3 minutes or until thoroughly heated, stirring after 1 minute. Stir in pimiento and wine. Sprinkle with chopped fresh chives. Serve warm dip with assorted crackers. Yield: 3 1/2 cups.
This recipe has not been rated or commented on