Cheesy Crab Dip
1 package (8 ounces) cream cheese, softened
1 garlic clove, pressed
1 package (8 ounces) imitation crabmeat, chopped
1 cup (4 ounces) shredded Swiss cheese
1/2 cup thinly sliced green onions with tops
1/4 cup diced red bell pepper
1 teaspoon Tabasco hot pepper sauce
1/4 cup sliced almonds, chopped
1 loaf Canape© French Bread slices, toasted
1. Preheat oven to 350°F. Combine cream cheese and mayonnaise in Classic Batter
Bowl; mix well using Small Mix 'N Scraper(R). Press garlic into batter bowl
using Garlic Press; mix well.
2. Chop crabmeat using Food Chopper. Grate Swiss cheese using Deluxe Cheese
Grater. Thinly slice green onions using Utility Knife. Dice bell pepper using
Chef's Knife. Using Juicer, juice lemon to measure 1-tablespoon juice. Add
crabmeat, Swiss cheese, green onions, bell pepper, lemon juice and hot pepper
sauce to batter bowl; mix well.
3. Spoon crabmeat mixture into Mini-Baker. Chop almonds using Food Chopper;
sprinkle over dip. Bake 25-30 minutes or until golden brown around edges. Serve
with toasted Canape© French Bread slices.
Yield: 3 cups (12 servings or 24 sample servings)
Nutrients per serving: (1/4 cup dip): Calories 200, Total Fat 18 g, Saturated
Fat 7 g, Cholesterol 35 mg, Carbohydrate 4 g, Protein 7 g, Sodium 290 mg, Fiber
Cook's Tip: Substituting reduced-fat (Neufchatel) cream cheese and light
mayonnaise for the cream cheese and mayonnaise reduces the calories to 150 and
total fat to 10 grams per serving. If desired, 2 cans (6 ounces each) white
crabmeat, drained and flaked, can be substituted for the imitation crabmeat. Cut
shapes from red bell pepper using Creative Cutters for an attractive garnish.