Toasted Almond Crab Dip Recipe

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Toasted Almond Crab Dip Recipe
Toasted Almond Crab Dip Recipe photo by Taste of Home
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Toasted Almond Crab Dip Recipe

Read Reviews
4 2 2
Publisher Photo
I got the recipe for this super spread from my sister-in-law years ago, and it's always popular at social gatherings. It's so easy to make, yet it looks and tastes fancy.—Sonja Blow, Nixa, Missouri
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 25 min.
VERIFIED BY Taste of Home Test Kitchen
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1-1/2 cups (6 ounces) shredded Swiss cheese
  • 1/3 cup sour cream
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon pepper
  • 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed or 1/2 cup imitation crabmeat, chopped
  • 3 tablespoons finely chopped green onions, divided
  • 1/3 cup sliced almonds, toasted
  • Assorted crackers

Directions

In a bowl, combine the first five ingredients. Stir in crab and 2 tablespoons onions. Spread into an ungreased 9-in. pie plate. Bake at 350° for 15 minutes or until heated through. Sprinkle with almonds and remaining onions. Serve with crackers. Yield: 2 cups.
Originally published as Toasted Almond Crab Dip in Taste of Home October/November 1999, p44

Nutritional Facts

2 tablespoon: 120 calories, 10g fat (6g saturated fat), 38mg cholesterol, 106mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 7g protein.

  • 1 package (8 ounces) cream cheese, softened
  • 1-1/2 cups (6 ounces) shredded Swiss cheese
  • 1/3 cup sour cream
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon pepper
  • 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed or 1/2 cup imitation crabmeat, chopped
  • 3 tablespoons finely chopped green onions, divided
  • 1/3 cup sliced almonds, toasted
  • Assorted crackers
  1. In a bowl, combine the first five ingredients. Stir in crab and 2 tablespoons onions. Spread into an ungreased 9-in. pie plate. Bake at 350° for 15 minutes or until heated through. Sprinkle with almonds and remaining onions. Serve with crackers. Yield: 2 cups.
Originally published as Toasted Almond Crab Dip in Taste of Home October/November 1999, p44

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Reviews forToasted Almond Crab Dip

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annalisa_harmon User ID: 4521665 71907
Reviewed Jan. 21, 2010

"Another review."

MY REVIEW
marquette User ID: 928782 50508
Reviewed Dec. 9, 2008

"This spread is wonderful. Serve with Wheat Thins. Yum!!!!!!!"

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