In a medium-size saucepan, combine the cream cheese, sour cream, mayonnaise, wine (or cream), onion, mustard, garlic, and hot pepper sauce.
Fold in the crab meat (or salmon) and 1/4 c. parsley.
Warm over medium heat, stirring constantly, just until hot; do not boil.
Spoon into a warm chafing dish (or other serving dish) and sprinkle with the remaining parsley, the almonds, and paprika.
Makes about 4 c.
Serve with crackers.
br>Add the pimentos and crab meat.
Pour mixture into
Mix cream cheese, sour cream, mayonnaise, wine, onion, mustard, garlic and hot pepper sauce in medium sized saucepan.
Fold crabmeat and 1/4 cup parsley in.
Warm over medium heat, stirring constantly, just until hot.
Do not boil.
Spoon into warm chafing dish or serving dish.
Sprinkle with remaining parsley, the almonds and paprika.
Serve with the crackers.
Makes about 4 cups.
oasted.
To make the creamy mustard dip, combine all ingredients in
Drain crab.
Reserve 1 piece crab for garnish.
Place all ingredients, except reserved crab and crackers, in bowl or food processor.
Process thoroughly.
Place in 2-cup serving dish. Chill thoroughly.
Garnish with reserved crab.
Makes about 2 cups.
Heat oven to 375\u00b0.
Combine all ingredients, except almonds. Mix well.
Spoon mixture into ungreased 8-inch baking dish. Sprinkle with almonds.
Bake at 375\u00b0 for 15 to 20 minutes, or until hot and bubbly.
Serve hot with crackers.
read cubes around it).
DIP:In mixer, mix cream cheese
Preheat oven to 350 degrees F (175 degrees C). Spray a glass loaf pan with cooking spray.
Mix cream cheese, sour cream, mayonnaise, Worcestershire sauce, and seafood seasoning together in a bowl. Gently fold crabmeat into cheese mixture; pour into the prepared loaf pan and top with Cheddar cheese.
Bake in the preheated oven until dip is bubbling, about 20 minutes. Toast baguette slices on oven rack during the last 5 minutes of baking the dip.
Preheat the oven to 350 degrees F. Spray a 1 quart baking dish with nonstick spray.
In a large bowl, mix together the cream cheese, pepper Jack, mayonnaise, lime juice, and hot sauce until smooth. Fold in the crabmeat, tomatoes, green onions, basil, garlic, salt, and pepper.
Smooth the mixture into baking dish. Bake until golden and bubbly, about 30 minutes.
Split, pit, peel, and dice the avocados and sprinkle them over the crab dip after it has cooled slightly. Serve warm.
In double boiler, melt cheese until soft.
Add remaining ingredients except crab and stir until smooth.
Fold in crab. Serve hot in chafing dish with bagel chips.
Can make ahead and reheat at 350\u00b0 until hot.
Serves 20.
Drain and slice crab.
Blend sour cream with horseradish and Worcestershire sauce.
Add crab and chill.
Sprinkle with chopped parsley and serve with crackers or fresh vegetables.
Makes about 2 cups.
Soften cream cheese to room temperature.
In medium bowl, combine sour cream, mayonnaise, cream cheese, Worcestershire sauce, garlic, seasoned salt, lemon juice and hot pepper sauce until blended. Stir in crabmeat.
Refrigerate 3 to 4 hours before serving to blend flavors.
Serve cold with potato chips or corn chips for dipping.
Makes about 2 cups.
Preheat oven to 350 degrees.
Thinly slice the onion.
Chop the artichoke hearts.
Combine mayonnaise, crab meat, artichoke hearts, onions and the Parmesan cheese well. Portion crab mixture (6 oz.) into small oven proof baking dishes. Place the baking dishes into the oven for 5 to 6 minutes, or until the internal temperature reaches 140 degrees.
Arrange bread slice on a plate around the crab dip, garnish with minced parsley & lemon slices.
In a medium size bowl, cream the Roquefort and cream cheese until smooth. Mix in the remaining ingredients and blend well.
Chill for 2 hours.
Using a fryer or a large pot, heat oil to 350\u00b0F. Deep fry the wings until golden and crispy, approximately 10 minutes.
In a separate bowl, melt the butter, add the hot sauce and heat thoroughly. Immediately toss hot wings into sauce.
Place wings on a platter and serve with creamy Roquefort dip.
Preheat oven to 450 F.
Spray large baking sheet with oil cooking spray.
Cut zucchini into slices, (about 1 1/2 inches by 3/4 inch).
Toss zucchini in a bowl with the olive oil.
Mix dry ingredients in a plastic bag.
Place zucchini, a handful at a time, in the plastic bag, and shake to coat.
Bake 20 minutes.
Turn zucchini, bake another 10 to 15 minutes, or until golden brown.
Serve with Creamy Horseradish Dip recipe#79910 or your favorite dip.
Mix and stir.
Cover and place over low heat until cream cheese softens.
Place crab dip in dish.
Serve with chips or crackers.
Let cream cheese out of refrigerator for 1/2 hour or until soft.
Add cream cheese and sour cream. Blend until smooth.
Add in cheese, mustard and Old Bay.
In separate bowl, clean crab meat and add to ingredients. Blend together well. Bake at 350\u00b0 for about 30 minutes.
owl, combines sour cream, mayonnaise, hot sauce, 1/4 tsp cumin
Combine artichoke hearts, mayo, crab meat, cheese and garlic powder in medium bowl, stirring well. Spoon mixture into a lightly greased 1-quart casserole. Cover with wax paper and microwave on Medium (50%) for 5 to 6 minutes or until heated thoroughly, rotating a half turn after 3 minutes, if microwave does not have a turn table. Sprinkle with parsley and paprika. Serve immediately with crackers.
Combine all ingredients and bake at 350 degrees for 20 minutes.
Serve with hot Crusty Rustic bread or crackers.
Enjoy!