Crab and Cream Cheese Dip (Sandra Lee) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 3 |
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Ingredients:
1 (12-ounce) container whipped cream cheese, at room temperature |
2 tablespoons mayonnaise |
1 tablespoon worcestershire sauce |
1/2 lemon, juiced |
2 teaspoons dry sherry |
1/4 teaspoon crab boil seasoning (recommended: old bay) |
1/4 teaspoon kosher salt |
freshly ground pepper |
1 (6-ounce) can crabmeat |
2 tablespoons minced fresh chives, plus more for garnish |
Directions:
1. In a medium bowl, mix together the cream cheese, mayonnaise, Worcestershire, lemon juice, sherry, crab boil seasoning, salt, and pepper. Fold in the crabmeat and chives. Top with additional chives.
2. For serving dip:
3. Red and green bell peppers, squared bottoms
4. Purple cabbage, ruffled leaves and hollowed out
5. Radicchio, ruffled leaves and hollowed out
6. Green cabbage, ruffled leaves and hollowed out
7. Dippers:
8. Mini carrots
9. Icicle radishes
10. Treviso leaves
11. Cucumber spears
12. Cherry tomatoes and green cocktail olives each on sticks
13. Focaccia strips
14. Bread sticks (bakery)
15. Bagel chips, for salmon dip
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