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Gideon Dip Recipe

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This recipe for Gideon Dip, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth Warns Hubbard Smith
Added: Friday, February 11, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup light mayonnaise
8 oz. light cream cheese, softened
2 tlbs. skim milk
4 sliced green onions with tops
1 tlbs. lemon juice
1 tsp. red pepper sauce
1 tsp. Worcestershire sauce
1/2 tsp. garlic salt
1/2 cup grated Parmesan cheese
1# lump crab meat, picked over to remove pieces of cartilage (or use 3 cans canned crab)
1/4 cup chopped parsley.

Directions:
Directions:
Heat over to 350 degrees. Spray a 6-cup shallow baking dish with Pam. Set aside.
In a large bowl blend together mayonnaise, cream cheese, milk, lemon juice, red-pepper sauce, Worcestershire sauce, garlic salt and 1/4 cup of the Parmesan cheese until smooth.
Gently stir in crabmeat and onions to avoid breaking them up too much..
Spoon mixture evenly into prepared baking dish. Sprinkle the remaining 1/4 cup Parmesan cheese over top of mixture.
Bake at 350 degrees for 30 minutes, until lightly browned. Let stand 5 minutes.
Sprinkle with parsley.
Serve with baked tortilla chips.

Number Of Servings:
Number Of Servings:
16-20
Preparation Time:
Preparation Time:
30 minutes to prepare, 30 to bake.
Personal Notes:
Personal Notes:
This is a favorite at Gideon (and Church potlucks)

 

 

 

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