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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 10 |
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I received this recipe from a dear friend before she moved away. I used to make a Hot Clam Dip for my parties that went over very well, but when she made this one year, everyone forgot about the Clam Dip! I now make 2 batches so that when one is almost gone, I pop the other in the oven! Ingredients:
8 ounces cream cheese, room temperature |
8 ounces lump crabmeat, picked over (can substitute king crab meat) |
1 -2 tablespoon milk |
2 tablespoons chopped onions |
1/2 teaspoon horseradish |
1 tablespoon worcestershire sauce (white wine worcestershire goes nice also) |
1/4 teaspoon salt |
1 dash pepper |
1/2 cup sliced almonds (optional) |
Directions:
1. Mix all ingredients together in a large bowl and spread into a flat oven proof dish.
2. I start with 1 tbsp of milk.
3. If it looks dry, use the other.
4. Mixture should be smooth& creamy, not stiff.
5. Sprinkle top with almonds, if desired.
6. Bake at 375 degrees for 15 minutes.
7. Serve with crackers or chips.
8. Freezes well, just freeze before baking and without the nuts.
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