Maryland Crab Dip

Name: Maryland Crab Dip
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 15
Cuisine: Global
Ingredients: 170 grams can crabmeat, drained, flaked; 177 milliliters KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA, divided; 59 milliliters BREAKSTONES or KNUDSEN Sour Cream; 113 grams (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened; 1 teaspoons dry mustard; 0 teaspoons garlic powder; 3 green onions, chopped, divided; 3 dashes Few hot pepper sauce; 0 teaspoons seafood seasoning; 1 teaspoon LEA & PERRINS Worcestershire Sauce

You can never have too many hor d'oeuvre recipes, so give Maryland Crab Dip a try. This gluten free and pescatarian recipe serves 15. One serving contains 73 calories, 4g of protein, and 6g of fat. It is perfect for The Super Bowl. Head to the store and pick up philadelphia cream cheese, lea & perrins worcestershire sauce, green onions, and a few other things to make it today. From preparation to the plate, this recipe takes about 15 minutes.

Instructions

Beat first 7 ingredients in medium bowl with mixer until blended.

Equipment you will use

Blender

Bowl

Reserve 1 tsp. onions.

Ingredients you will need

Onion

Add remaining onions, crabmeat and 1/2 cup shredded cheese to cream cheese mixture; mix well. Spoon into microwaveable bowl.

Ingredients you will need

Shredded Cheese

Cream Cheese

Crabmeat

Onion

Equipment you will use

Bowl

Microwave on HIGH 3 min. or until heated through, stirring after 1-1/2 min. Top with remaining shredded cheese and reserved onions.

Ingredients you will need

Shredded Cheese

Onion

Equipment you will use

Microwave

Equipment

Blender

Bowl

Microwave

Ingredients

Servings:

170grams

can crabmeat, drained, flaked 177milliliters

KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA, divided 59milliliters

BREAKSTONE'S or KNUDSEN Sour Cream 113grams

(1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened 1teaspoons

dry mustard 0teaspoons

garlic powder 3

green onions, chopped, divided 3dashes

Few hot pepper sauce 0teaspoons

seafood seasoning 1teaspoon

LEA & PERRINS Worcestershire Sauce

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Hanna Chardonnay. It has 4.4 out of 5 stars and a bottle costs about 16 dollars.