Recipe: Hot Crab Dip (2)

Hot Crab Dip

One 14- to 16-ounce round loaf crusty bread
8 ounces cream cheese, room temperature
1/2 cup mayonnaise
1 Tablespoon each prepared horseradish and Worcestershire sauce
2 Tablespoon chopped dill
One 6- or 8-ounce package Louis Kemp Crab Delights, flake style, chopped
Crackers (Ritz, etc.)

Preheat oven to 375 degrees. Cut 1-inch slice from top of bread. Cut out center of bread, leaving 1-inch shell. In separate bowl, combine next 5 ingredients, beating to blend well. Transfer mixture to bread bowl. Place on baking sheet and bake until heated through, about 10 minutes. Serve with crackers. Tear pieces from bread bowl to use as dippers.

Serves: 6.



HOT CRAB DIP

1 c. crab meat
1 (8 oz.) pkg. cream cheese, softened
3 tbsp. milk
Salt and pepper to taste
1/2 tsp. prepared horseradish; optional
1/2 c. mayonnaise
1/2 c. shredded cheddar cheese
1/4 c. slivered almonds; optional
Soften cream cheese to room temperature. Stir in milk, horseradish, mayonnaise, salt, and pepper to taste. Blend well. Add crab meat and fold in gently.

Place crab mixture in a shallow baking dish and sprinkle cheese and slivered almonds on top.

Bake crab dip in a 350 degree oven for about 20-25 minutes or until hot and bubbly.

Serve hot with variety of crackers or dip chips.