Nutrition Facts

  • One serving:
  • (2 tablespoons)
  • Calories:
  • 91
  • Fat:
  • 8 g
  • Saturated Fat:
  • 5 g
  • Cholesterol:
  • 36 mg
  • Sodium:
  • 167 mg
  • Carbohydrate:
  • 1 g
  • Fiber:
  • 0 g
  • Protein:
  • 5 g


Terrific Tomato Tart

This recipe is fabulous! Fresh, colorful tomatoes, feta cheese and prepared pesto perfectly complement the crispy... View this recipe »



Imitation Crabmeat

Can I substitute imitation crabmeat made with whitefish in recipes calling for crabmeat, such as crab cakes? Real... Read more »


Mom's Dash

My mother was a great cook and passed down many of her favorite recipes to me. But some call for a "pinch" of... Read more »

Hot Crab Dip

Taste of Home's Holiday & Celebrations Cookbook
Try a FREE ISSUE of Taste of Home!

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

SERVINGS: 12

CATEGORY: Appetizer

METHOD: Baked

TIME: Prep/Total Time: 25 min.

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:

In a mixing 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.
    Bake, uncovered, at 375° for 15 minutes. Serve with crackers or bread. Yield: 12 servings.


Post a Comment

Taste of Home - Try it Risk Free
Simple & Delicious - Free Issue Offer
Free issue offer