|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Hot Crab Dip |
|
Serves: 3 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Hot Crab Dip recipe on the web!!_ 10 1/2-ounce can cheddar cheese soup condensed _ 8-ounce jar pasteurized process cheese spread pasteurized process _ 7 1/2-ounce can crab meat drained and flaked _ 4 1/2-ounce can olives chopped, drained _ tablespoon lemon juice fresh _ teaspoon worcestershire sauce Toasted bread thins In a small saucepan mix cheese soup and cheese spread. Cook and stir over low heat until cheeses are melted. Add crab, olives, lemon juice and Worcestershire sauce. Heat through (do not boil). Pour into a chafing dish or fondue pot and serve warm with toasted bread thins. Artichokes With Caper Vinaigrette Asparagus Foldovers Chili Con Queso Cream Cheese Turnovers Creamy Florentine Dip Deviled Ham Filling (for PartyMini-Puffs) Different Deviled Eggs Fancy Franks Hawaiian Ham Balls Hot Crab Dip Mini-Reubens Mission Bay Appetizer Mushrooms A La Greque Onion Sandwiches Paté Miniatures Roquefort-Chive Filling (for PartyMini-Puffs) Salmon Roll Shellfish Appetizer Spinach Tart Appetizer Stuffed Mushroom Caps Tuna Filling (for Party Mini-Puffs) |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
