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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 10 |
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A great dip for holidays, parties, or just because. This dip has been a staple during family holidays and Mom heard about it the one year she didn't make it. I like things a little on the spicier side so I add a dash or two of cayenne pepper for some kick. A small chafing dish or mini-crock pot is perfect for keeping it at the right temperature. Ingredients:
16 ounces cream cheese, softened |
2 (6 ounce) cans crabmeat |
1/2 cup mayonnaise |
2 teaspoons dry mustard |
1/4 teaspoon garlic powder |
2 teaspoons powdered sugar |
1 1/2 teaspoons salt |
2 teaspoons onions, minced fine (i use dried minced onion) |
4 tablespoons white wine |
Directions:
1. Combine all ingredients.
2. Taste and make adjustments as needed for your preference. (If you'd like to kick it up a bit like me, add a dash of cayenne pepper.)
3. Place dip in a chafing dish or mini-crock pot to heat, stirring occasionally until warmed through. (Option: heat on the stove at medium-low heat until warm, then reduce heat to low to keep warm.).
4. Serve with crackers.
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