Yield: 3 Cups
Measure | Ingredient |
---|---|
16 ounces | Cream cheese, softened |
2 tablespoons | Dairy sour cream |
½ teaspoon | Salt |
½ teaspoon | Paprika |
½ teaspoon | Ground red pepper |
¼ teaspoon | Garlic powder |
¼ teaspoon | Ground thyme |
1 cup | Cooked crabmeat |
¼ cup | Finely chopped green pepper |
\N \N | Rye crackers |
Beat all ingredients except crabmeat, green pepper and crackers in 2½-quart bowl on medium speed until well blended, about 1 minute.
Stir in crabmeat and green pepper. Line a deep 1½-pint bowl with plastic wrap; press mixture in bowl. Cover and refrigerate until firm, about 3 hours.
Unmold on serving plate; remove plastic wrap. Garnish with chili peppers if desired. Serve with crackers. 3 cups spread (2 ts spread per cracker per serving); 60 calories per serving.
Source: Betty Crocker's Cookbook, 6th Edition