Yield: 1 servings
|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|
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.