Sunday, February 03, 2013

#2667 - Crab and Shrimp Dip

(by Shirley McNevich)

6oz. fresh lump crab meat (flaked)--more if you wish
5oz. baby salad shrimp (thawed and drained)--more if you wish
1 green onion (finely chopped)
1 or 2 tsp. horseradish
1 heaping TBSP mayo (more if needed)
sour cream (if needed)
1 - 8oz. Philadelphia cream cheese (softened)
1 loaf Italian bread (sliced, then cut slices into halves or quarters)

In a mixer add cream cheese--beat. Add mayo, horseradish and chopped green onions--beat. If not smooth enough add a little more mayo OR a little sour cream--beat again. Remove from mixer--add flaked crab meat and baby shrimp--stir until mixed, then refrigerate until cold. Place mixture into a dip bowl and surround with bread pieces. Make sure you don't slice the bread until just ready to serve. For extra flavor, after placing dip in the dip bowl you can spread a thin layer of cocktail sauce over the whole top of the dip.

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