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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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I like to keep these ingredients on hand as a last-minute snack for unexpected company. Sometimes I double the horseradish for a little extra kick. Mary Williams, Lancaster, California Ingredients:
1 package (8 ounces) cream cheese, softened |
1/4 cup shredded monterey jack cheese |
2 tablespoons milk |
1/2 teaspoon prepared horseradish |
1/4 teaspoon salt |
1/4 teaspoon dill weed |
dash pepper |
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed |
1/4 cup sliced green onions |
additional dill weed or snipped fresh dill, optional |
assorted crackers or sliced french bread |
Directions:
1. In a bowl, combine cream cheese, Monterey Jack cheese, milk, horseradish, salt, dill and pepper. Stir in crab and onions. Spread evenly into an ungreased 9-in. pie plate. If desired, sprinkle with additional dill in the shape of a Christmas tree.
2. Bake, uncovered, at 375° for 15 minutes. Serve with crackers or bread. Yield: 12 servings.
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