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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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I adopted this recipe and haven't tried it yet but will and make and add any changes needed. Thanks to Nick's Mom, who helped revise this recipe, I've made a few changes. Ingredients:
16 ounces sour cream |
2 teaspoons horseradish |
16 ounces philadelphia cream cheese |
1 -2 tablespoon chopped chives |
2 small onions, chopped fine |
8 ounces louis rich crab (for a heartier or chunkier dip add an additional 8 oz crab meat) |
3 teaspoons fresh garlic, minced |
2 teaspoons lemon & herb seasoning |
2 teaspoons white pepper |
1 teaspoon red pepper |
Directions:
1. Chop onions in blender or processor.
2. Be careful of adding liquid to the dip and making it runny.
3. Chop crab into small (but identifiable) pieces.
4. Combine the cream cheese and sour cream in blender/processor.
5. Add the spices and blend well.
6. Add onions and crab and mix well. (Mix by hand to avoid chopping the crab into smaller pieces).
7. Store in refrigerator for several hours.
8. If dip is too runny, add some dehydrated onions to absorb the excess liquid.
9. Serve on crackers, chips or vegetables.
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