In a medium size bowl, combine sour cream, together with the mayonnaise, cream cheese, worcestershire, sauce, salt, garlic, lemon juice and the hot pepper.
Stir in the crab meat. Refrigerate for a few hours before serving to blend the flavors. Serve with potato chips or corn chips for dipping.
Mix the cream cheese, wine and garlic powder.
Add the crabmeat.
Bake in a casserole at 350\u00b0 for about 20 minutes. Serve with crackers or toast rounds.
Mix cream cheese, crab, lemon juice and hot sauce. Spread on plate. Top with cocktail sauce. Serve cold.
Place softened cream cheese on large serving plate.
Rinse canned crab meat.
Top cream cheese with meat and cocktail sauce, letting sauce run over sides.
Place variety of crackers around serving platter.
Decorate with parsley.
Serve cold.
Let cream cheese reach room temperature. Cream mayonnaise, cream cheese and seasoned salt. Add Ro-Tel tomatoes, onion and crab meat. Mix thoroughly and refrigerate for at least 8 hours.
Preheat oven to 350\u00b0F.
Thaw and drain spinach; put in large bowl.
Add softened cream cheese, crab, garlic and Alfredo sauce to the spinach.
Add artichokes. You may have to crush them up so you don't get big chunks , unless you like big chunks!
Combine all ingredients. Place in oven safe shallow dish.
Take fresh Parmesan cheese--absolutely not the kind in a can!--shred all over the top.
Sprinkle breadcrumbs on top.
Bake until bubbly and golden brown on top. Serve warm with tortilla chips.
Combine cream cheese, crab, 2 tablespoons horseradish and onion.
Chill until ready to serve.
Then mix 1/2 bottle chili sauce, horseradish and lemon and pour over top.
hip will work).
Add cream cheese and butter to bowl and
Mix softened cream cheese, crab, onion juice, almonds and milk.
Pour into a casserole dish.
Heat at 300\u00b0 for 1/2 hour.
Mix together cream cheese, crab, Parmesan cheese, mayonnaise, garlic salt and lemon juice.
Put in small casserole dish and sprinkle with extra Parmesan cheese and paprika.
Combine milk and salsa. Transfer to a slow cooker coated with nonstick cooking spray. Stir in cream cheese, crab, onions and chilies. Cover and cook on low for 3 to 4 hours, stirring every 30 minutes. Serve with crackers.
In a small bowl, combine milk and salsa. Coat a slow cooker with non-stick cooking spray. Transfer the milk and salsa mixture into the slow cooker. Stir in cream cheese, crab, onions, and chilies.
Cover and cook on low for 3 to 4 hours, stirring every 30 minutes.
medium sized bowl, mix cream cheese, chili, and cheddar. Pour mixture
Combine milk and salsa.
Transfer to a slow cooker/crock pot coated with nonstick cooking spray.
Stir in cream cheese, crab, onions, and chilies.
Cover and cook on low for 3 to 4 hours, stirring every 30 minutes.
Serve with assorted breads, crackers, etc.
Keep warm while serving.
Blend cream cheese and pepper relish and serve with tortilla chips or crackers.
Mix cream cheese with mayonnaise.
Stir in pecans, olives, olive liquid and pepper.
It will be a little mushy but will thicken in the refrigerator. The spread will keep for weeks.
It makes a great spread for crackers or finger sandwiches.
(Also, low calorie cream cheese and mayonnaise can be used with good results.)
Mix cream cheese and crab meat together thoroughly.
Spread in a flat dish such as a glass pie plate.
Mix ketchup and horseradish together to make cocktail sauce; spread mixture evenly over cream cheese mixture. Serve with your favorite crackers.
Mix cream cheese with Italian seasonings.
Spread cream cheese mixture on a pie plate or shallow dinner plate.
Sprinkle 1/2 cup of both the parmesan cheese and the mozarella cheese on top of the cream cheese layer.
Top with the pizza sauce.
Sprinkle the remaining cheeses on top of the pizza sauce.
Cover with plastic wrap.
Microwave for 5 minutes.
(It will be hot!) Serve it with crusty french bread or crackers.
Tip: You can double this recipe and put it in a glass casserole dish for parties.
Using a handheld mixer, beat the cream cheese on medium speed until it is just soft.
Add the butter and mix to fully incorporate.
Add the sugar and mix well.
Add the pomegranate molasses and beat to incorporate so that there are no streaks remaining.
Mix the cream cheese, wine and garlic powder.
Add the crabmeat.
Bake in a casserole at 350\u00b0 for about 20 minutes. Serve with crackers or toast rounds.