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
Original recipe yields 28 servings
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 cans (6 oz. each) crabmeat, drained, flaked
1/2 cup KRAFT Shredded Parmesan Cheese
1/4 cup sliced green onion s
2 Tbsp. dry white wine
1 Tbsp. KRAFT Horseradish Sauce
1 tsp. hot pepper sauce
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Please use alcohol responsibly.
Let's Make It
Preheat oven to 350°F. Mix all ingredients with electric mixer on medium speed until well blended.
Spoon into 9-inch pie plate or quiche dish.
Bake 25 to 30 min. or until lightly browned. Serve with assorted crackers.
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.
Prepare as directed, using PHILADELPHIA Neufchatel Cheese.
Sprinkle with 1/4 cup toasted PLANTERS Slivered Almonds before baking.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 1g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
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.