JOANNE’S CRAB DIP

JOANNE'S CRAB DIP
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
from the kitchen of Joanne Cameron
  • CourseSnacks & Serving A Crowd
JOANNE'S CRAB DIP
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
from the kitchen of Joanne Cameron
  • CourseSnacks & Serving A Crowd
Ingredients
  • Cream together:
  • 1 8 oz. package cream cheese softened
  • ¼ cup sour cream
  • 1 cup of Hellman’s mayo
  • 1 tsp. dill weed or more
  • ¼ tsp. garlic salt or ¼ tsp. Lawry’s with 1/8 tsp. garlic powder
  • Blend in:
  • 1 cup shredded cheddar cheese or a Jack/Cheddar/Colby/Swiss blend
  • 1 8 oz. package imitation crab chopped
  • Optional - a dash of tabasco hot sauce, or 2 shakes of white pepper for a little zing.
Instructions
  1. Refrigerate overnight to let flavors blend.
  2. Serve with crackers, crostini or French baguette slices
  3. bonus recipe for Easy Home-baked Crostini
  4. 1 baguette, sliced into 1/4 inch thick slices
  5. arrange slices on a cookie
  6. brush both sides with olive oil
  7. sprinkle with sea salt
  8. Bake at 350 degrees for 15 to 20 minutes.
  9. Turn once during baking to make sure both sides get crisp.
  10. Cool completely before storing.
Share this Recipe
Return to Terri's Recipe Index

Related posts

Leave a Reply

Your email address will not be published. Required fields are marked *