Hot Crab Dip
45 Min(s)
15 Min(s) Prep
30 Min(s) Cook
Cream cheese, canned crabmeat, Parmesan, green onions, wine, horseradish and hot pepper sauce are blended and baked into a savory hot appetizer dip.
What You Need
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28 servings
Original recipe yields 28 servings
2 cans (6 oz. each) crabmeat, drained, flaked
1/4 cup sliced green onions
2 Tbsp. dry white wine
1 tsp. hot pepper sauce
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Please use alcohol responsibly.
Let's Make It
1
Preheat oven to 350°F. Mix all ingredients with electric mixer on medium speed until well blended.
2
Spoon into 9-inch pie plate or quiche dish.
3
Bake 25 to 30 min. or until lightly browned. Serve with assorted crackers.
Kitchen Tips
Tip 1
Keeping it Safe
Even canned crabmeat can contain tiny pieces of shell, so use your just washed fingers to pick over the crabmeat before adding to a recipe.
Tip 2
Substitute
Prepare as directed, using PHILADELPHIA Neufchatel Cheese.
Tip 3
Special Extra
Sprinkle with 1/4 cup toasted PLANTERS Slivered Almonds before baking.
Nutrition
Calories
80
Calories From Fat
0
% Daily Value*
Total Fat 6g
8%
Saturated Fat 4g
20%
Trans Fat 0g
Cholesterol 30mg
10%
Sodium 135mg
6%
Total Carbohydrates 1g
0%
Dietary Fiber 0g
0%
Sugars 0g
0%
Protein 4g
8%
Vitamin A
4%
Vitamin C
0%
Calcium
4%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
Makes 3-1/2 cups or 28 servings, 2 Tbsp. each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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