Tuesday, 24 June 2014

The best seafood dip for crackers and celery - Crab and bacon dip

Recipe attributed to Holiday collection by ATCO blue fame collection

8 oz. (250g) cream cheese, softened
1/2 cup (125ml) light sour cream
1 tsp. (5ml) prepared horseradish
1/8 tsp. (.05ml) cayenne pepper
1 can (120g) crab meat, drained, rinsed and flaked
1/4 cup (50ml) crumbled cooked bacon
2 tbsp. (25ml) thinly sliced green onion
Using medium speed of an electric mixture beat together cream cheese, sour cream, horseradish and cayenne pepper until blenched. Stir in crab meat and bacon. Transfer to a serving dish. Cover and refrigerate for at least 1 hour or up to 24 hours. Sprinkle with green onion. Serve with celery stick or crackers makes about 11/2 cups (375ml).

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