Crab Dip

I need a good dip for new years day and have been tring to find one. I hope you have a god recipe. :slight_smile:

BLT DIP

½ c. mayonnaise
1 ½ c. sour cream
½ t. onion powder
½ t. garlic powder

Chill at least 5 hours or up to 24. Remove from fridge 1 hour before serving. Stir in 2 c. chopped arugula (stems removed), 18 slices bacon, 4 tomatoes, diced fine. Serve with melba toasts, bread sticks or crackers.

QUICK VEGETABLE DILL DIP

1 1/3 c. sour cream
1 1/3 c. mayonnaise
2 T. dry onion flakes
2 T. dry parsley
2 t. dill weed
2 t. celery salt

Combine all ingredients and chill well. Serve with cut up raw vegetables.

ALL-AMERICAN SUMMER DIP

16 oz. sour cream
1 env. Parmesan Italian or Italian Salad Dressing Mix

Refrigerate several hours to blend flavors. Serve with veggies, corn chips, etc.

ITALIAN SPINACH SPREAD

1 c. sour cream
1 env. Italian Dressing Mix
1 pkg. (10 oz.) spinach, thawed, well drained
1 c. shredded mozzarella
½ c. chopped red pepper (optional)

Combine; refrigerate several hours for flavors to blend. Serve with crackers.

Bacon Onion Dip

  8 oz Cream cheese; softened
1/2 c  Mayonnaise
  4 oz Swiss cheese; shredded
  2 ts Green onion slices
  8 sl Bacon; cooked and crumbled

Mix until well blended.

BACON BACON DIP

2 tablespoons bacon bits
2 tablespoons dried minced onion
2 teaspoons beef bouillon granules
1/2 teaspoon garlic salt

Mix above with 1 cup mayo and 1 cup sour cream.

Ilene - there are also more dip/spread recipes posted in the Holidays sticky here in R.E., and Christmas, Hannukah and Kwanzaa, as well as New Year’s.

Kitchen Witch

Sorry Ilene - I didn’t pay attention to the CRAB DIP heading you had!!!

CRAB DIP

1 pkg. (8 oz.) cream cheese, softened
2 T. Thousand Island Dressing
2 T. milk
1 can (6 oz.) crabmeat, drained, flaked
1/4 c. chopped red pepper
1 T. lemon juice
1 T. chopped fresh parsley
Assorted crackers

Beat cream cheese, dressing and milk in small bowl with electric mixer on low speed until well blended. Stir in crabmeat, red pepper, lemon juice and parsley; cover. Refrigerate at least 1 hour to blend flavors.

CRAB DIP - restaurant recipe

8 oz. lump crab meat (make sure there are no shells)
8 oz. cream cheese
1 small red pepper, small diced
1 small yellow pepper, small diced
2 scallions, cut 1/4-inch thick
Salt
Freshly ground black pepper
1 t. lemon juice

In small mixing bowl, mix cream cheese until smooth (by hand or with a mixer). Add all ingredients except crab meat and continue to mix until well blended. Gently fold in crab meat. Put mixture into an oven-safe container and bake at 350* F. for 15 to 20 minutes until warm throughout and lightly brown on top. Serve warm with crackers and breadsticks.
NOTE: This can be stored before baking for 1 to 2 days.

HOT CRAB DIP

8 oz. cream cheese
1 T. milk
1 can (6.5 oz.) (or fresh) crab meat
1/4 c. onion, finely diced or 1 1/2 T. onion flakes
Salt
Pepper
Toasted Almonds (optional)

Blend all ingredients and put in a light buttered or sprayed baking dish and top with toasted almonds. Bake at 375* F. fifteen minutes. For a party, just double, triple, etc. ingredients but adjust baking time (five minutes for each increase).

Layered Crab Spread

2 (8 ounce) packages cream cheese, softened
2 tablespoons lemon juice
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
2 tablespoons finely chopped onion
1 tablespoon dried parsley
1 (12 ounce) bottle chili sauce
1 (6 ounce) can crabmeat, drained and flaked

In a large bowl, beat together cream cheese, lemon juice, Worcestershire sauce, garlic powder and onion. Stir in the parsley. Spread the mixture evenly on a large serving platter. Layer with desired amount of chili sauce. Top with crabmeat. Cover and chill in the refrigerator at least two hours before serving.