Clarence's krabdip

Yield: 1 servings

Measure Ingredient
16 ounces Sour Cream
16 ounces Philadelphia Cream Cheese
2 eaches Onions, small, chop fine
3 teaspoons Garlic (Polaner/Fiesta)
2 teaspoons White Pepper
1 teaspoon Red Pepper
2 teaspoons Horseradish (or 2" piece"
1 each Half bottle chives
8 ounces Louis Rich Krab (or more)
2 teaspoons Lemon & Herb Seasoning
½ can Mushrooms

Chop onions in blender or processor. Be careful of adding liquid to the dip and making it runny. Chop Krab into small (but identifiable) pieces. Combine the cream cheese and sour cream in Blender/Processor.

Add the spices and blend them in Add onions and Krab and mix well. (Mix by hand to avoid chopping the Krab into smaller pieces) Store in refrigerator for several hours. If Dip is too runny, add some dehydrated onions to absorb the excess liquid. Serve on crackers, chips or vegetables.

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