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CHEESY CRAB RANGOON DIP (HOT CRAB DIP) Recipe

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This recipe for CHEESY CRAB RANGOON DIP (HOT CRAB DIP), by , is from Our Family Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debbie McGhie

Category:
Category:

Ingredients:  
Ingredients:  
8 oz cream cheese
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/4 cup fresh parmesan cheese
2 cans (6 oz each) crab meat, drained
1 cup shredded mozzarella cheese , divided
2 tablespoons fresh chives
1 clove garlic
1/2 teaspoon pepper

GARNISH
1 tablespoon fresh chives (optional)
Wonton Strips, crushed (optional)

Directions:
Directions:
Preheat oven to 350 degrees.
Beat cream cheese, mayonnaise, sour cream, lemon juice and Worcestershire sauce with a hand mixer on medium speed until fluffy.
Stir in remaining dip ingredients reserving 1/3 cup of mozzarella cheese for topping. Spread in a small baking dish or pie plate.
Top with remaining cheese. Bake 25 minutes or until hot and bubbly.
Garnish with remaining chives and crushed wonton strips if desired.

 

 

 

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