(NC)—Your guests will love this classic cheesy crab dip! Or try the cheesy sea-food free version if that suits your fancy.
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:1 pkg (250 g) brick-style cream cheese, softened
1/4 cup (50 mL) Heinz Chili Sauce
1 tsp (5 mL) Lea & Perrins Worcestershire Sauce
1/2 tsp (2 mL) salt
8 oz (250 g) crabmeat, drained and flaked
2 green onions, thinly
sliced
1/4 cup (50 mL) toasted, sliced almonds
Preparation:1. Preheat oven to 375°F (190°C). Blend cream cheese with the chili sauce, Worcestershire and salt until smooth. Stir in crab and onions.
2. Spread mixture evenly into a 9-in (23-cm) ovenproof pie plate or gratin dish. Bake for 15 to 20 minutes or until heated through. Sprinkle with toasted almonds; serve hot. Makes 2 cups (500 mL).
Twists:Twist 1: For a delicious holiday appetizer, serve with toast, sliced baguettes, crackers, breadsticks or fresh vegetables.
Twist 2: For a seafood-free variation, substitute 8 oz (250 g) canned artichoke hearts, drained and chopped for the crab.
Twist 3: For an extra-cheesy dip, stir in 1 cup (250 mL) shredded Swiss cheese.
Twist 4: For a speedy warm-up, heat the dip in microwave for 1 to 2 minutes or until hot.
Nutritional Information:Per Serving: (2 tbsp /30 mL) 73 calories, 6 g fat, 4 g protein, 2 g carbs, 318 mg sodium.
Excellent source vitamin B12.
Credit: www.newscanada.com
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