- 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
- 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
Reviews for Toasted Almond Crab Dip
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Reviewed Jan. 21, 2010
Reviewed Dec. 9, 2008
"This spread is wonderful. Serve with Wheat Thins. Yum!!!!!!!"