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Dip- Spicy Crab and Cheese Dip

Source of Recipe

Adapted from Fast & Flashy Hors d'Oeuvres by Michele Braden (Acropolis Books, 1988) via St Petersburg Times 1/30/02


List of Ingredients

12 ounces crab meat, fresh, frozen or canned
1 to 2 cups Swiss, Grueyere, cheddar or Jack cheese, grated
11 ounces cream cheese
1-1/2 tablespoons sherry
1 tablespoon Dijon mustard
1/2 cup green onions, minced
6 tablespoons parsley, minced
1 tablespoon capers, drained
1/2 teaspoon Worcestershire sauce
1 teaspoon prepared horseradish
Salt, white pepper and lemon juice to taste





Recipe

Combine the cream cheese, grated cheese and sherry in a food processor fitted with a metal blade until creamed. Add remaining ingredients and process until blended.

Scoop into an oven-safe serving dish and bake in preheated 350-degree oven for 20 to 25 minutes or until bubbly and brown. Serve with crackers, toasted baguette slices or plain bagel chips.

Makes 4 cups.