Hot Crab Dip
I decided it was time to clean out my pantry and see what food I've been hanging onto for quite some time. I found two cans of crab that just barely went out of date in early March and decided that I needed to use them quickly. I check out The Pioneer Woman's website almost daily and found a recipe that sounded delicious for hot crab dip. It is really yummy but wish I had friends over to enjoy it as I'm sure my thighs would appreciate it. * Please note, day #2 was much better since the flavors had time to meld together...delish!
Courtesy of Ree Drummond, The Pioneer Woman
Serves 12
2 packages, 8 Ounce Cream Cheese
2 tablespoons Mayonnaise
2 cans(7-ounce Each) Crabmeat (or use fresh or frozen)
4 whole Green Onions, Sliced
2 tablespoons Milk
2 tablespoons Horseradish (more to taste)
½ teaspoons Salt
Freshly Ground Black Pepper
5 dashes Texas Pete or Tabasco (more or less to taste)
¼ cups Sliced or Slivered Almonds
Serves 12
2 packages, 8 Ounce Cream Cheese
2 tablespoons Mayonnaise
2 cans(7-ounce Each) Crabmeat (or use fresh or frozen)
4 whole Green Onions, Sliced
2 tablespoons Milk
2 tablespoons Horseradish (more to taste)
½ teaspoons Salt
Freshly Ground Black Pepper
5 dashes Texas Pete or Tabasco (more or less to taste)
¼ cups Sliced or Slivered Almonds
- Place cream cheese and mayonnaise in a mixer fitted with a paddle attachment. Beat to combine.
- Add remaining ingredients except almonds and beat gently until just combined.
- Spoon into a heatproof baking dish. Sprinkle with sliced almonds
- Bake at 375 degrees for 20 to 25 minutes or until golden and bubbly on top.
- Serve with corn chips or crackers.
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