Crab And Horseradish Dip Recipes

CHEESY HOT CRAB DIP

Steps:

• Preheat oven to 350 degrees F.
• Place cream cheese, mayonnaise, and sour cream in a medium mixing bowl and stir until creamy. Add remaining ingredients and stir again until well combined. Transfer to a small baking dish and transfer to oven.
• Bake for 25 to 30 minutes until browned and bubbly.
• Serve with crackers, baguette slices, or tortilla chips.
• Add the ingredients to a small (3- to 4-quart) slow cooker, stir to combine, and set it on LOW for 2 hours. It needs to cook until the cream cheese melts completely. Stir the dip and then let it cook for an additional 15 to 20 minutes.
• It should keep well for up to an hour on the KEEP WARM or LOW setting. Be sure to stir it occasionally to prevent it from burning or separating.

CRAB AND HORSERADISH DIP RECIPE - (4.7/5)

Steps:

• Mix HORSERADISH DIP with the water and let stand for 5 minutes. Mix the cream cheese and mayonnaise until well blended. Add the chili sauce and mix, scraping down the sides of the bowl with a spatula. Add the rehydrated HORSERADISH DIP and mix. Fold in the drained crab meat. The dip mixture has lemon in it but we just love a squeeze of fresh lemon juice. Place the dip in a bowl, cover with plastic wrap and refrigerate until ready to serve. Nutritional Information Servings 8; Serving Size 1/4 cup (62g); Calories 140; Calories from fat 110; Total fat 12g; Cholesterol 35mg; Sodium 270mg; Carbohydrate 4g; Dietary Fiber 0g; Sugars 3g; Protein 5g.