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Blue Ribbon Hot Crab Dip Recipe

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This recipe for Blue Ribbon Hot Crab Dip is from THE WESTCOTT FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 ounces cream cheese, softened (can use reduced fat)
1/4 cup sour cream (can use reduced fat)
2 cloves garlic, minced (about 1 teaspoon)
1/4 cup finely chopped onion
2 tablespoons Worcestershire sauce
1-1/2 teaspoons Dijon mustard
2 teaspoons prepared horseradish
1 teaspoon fresh lemon juice
1 pound crabmeat, flaked and picked through to remove any shells or cartilage
•Salt and pepper to taste
•2 tablespoons freshly grated Parmesan Cheese
Directions:
Directions:
Preheat oven to 350° F. Mix together the cream cheese, sour cream, garlic, onion, Worcestershire sauce, mustard, horseradish and lemon juice. Add the crabmeat, salt and pepper; combine well. Place in a lightly greased 1-1/2 quart baking dish. Sprinkle with the Parmesan cheese. (Can be prepared several hours ahead and refrigerated until baking.) Bake until hot and bubbly, 20 to 30 minutes. Cool for about 5 minutes before serving.
Number Of Servings:
Number Of Servings:
3 1/2 c.
Personal Notes:
Personal Notes:
This is the best crab dip I've ever had....a real winner :)

 

 

 

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