Crab and Cream Cheese Dip
Bridget
ingredients
- 1 (12-ounce) container whipped cream cheese, at room temperature
- 2 tablespoons mayonnaise
- 1 tablespoon Worcestershire sauce
- 1/2 lemon, juiced
- 2 teaspoons dry sherry
- 1/4 teaspoon crab boil seasoning (recommended: Old Bay)
- 1/4 teaspoon kosher salt
- Freshly ground pepper
- 1 (6-ounce) can crabmeat
- 2 tablespoons minced fresh chives, plus more for garnish
directions
In a medium bowl, mix together the cream cheese, mayonnaise, Worcestershire, lemon juice, sherry, crab boil seasoning, salt, and pepper. Fold in the crabmeat and chives. Top with additional chives.
For serving dip:
- 1
Red and green bell peppers, squared bottoms
- 2
Purple cabbage, ruffled leaves and hollowed out
- 3
Radicchio, ruffled leaves and hollowed out
- 4
Green cabbage, ruffled leaves and hollowed out
Dippers:
- 1
Mini carrots
- 2
Icicle radishes
- 3
Treviso leaves
- 4
Cucumber spears
- 5
Cherry tomatoes and green cocktail olives each on sticks
- 6
Focaccia strips
- 7
Bread sticks (bakery)
- 8
Bagel chips
Source: Bridget Hart
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