Friday, December 11, 2015

#3702 - No Bake Crab Dip

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
1 cup Breakstone's sour cream
1 TBSP horseradish sauce
2 TBSP dry Lipton onion soup mix
2 TBSP Worcestershire sauce
1/4 tsp. garlic powder
1/2 cup cocktail sauce
8oz. lump crab meat (more if you wish)
1 small onion (chopped)
1/4 cup chopped green bell peppers
1/4 cup chopped red bell peppers
1/4 to 1/2 cup chopped parsley

In a bowl add cream cheese, sour cream and horseradish sauce--mix well. Add dry onion soup mix, Worcestershire sauce, garlic powder and cocktail sauce--stir well. Add chopped onions, chopped green bell peppers, chopped red bell peppers and chopped parsley--stir well. Add lump crab meat--stir well. Cover and refrigerate until cold. Serve with good quality crackers. Re-stir just before serving.

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