Dips, Spreads & Sauces

Crab Rangoon Dip

Ingredients:

• 8 ounces cream cheese
• 3 cup mayonnaise
• 3 cup sour cream
• 1 tablespoon lemon juice
• 1/2 cup ketchup
• 2 tablespoons Silver Spring Prepared Horseradish
• 1 teaspoon Worcestershire sauce
• 1 1/2 cup italian cheese blend, divided 
• 12 oz fresh lump crab meat, drained
• 4 tablespoons chopped green onion
• 1 clove garlic, minced

Directions:

1. Preheat oven to 375 degrees.
2. Mix together cream cheese, sour cream and mayo with a hand mixer until light and fluffy.
   
3. Combine Silver Spring Prepared Horseradish and ketchup to create a cocktail sauce.
   
4. Add it to the cream cheese mixture and mix well.
   
5. Add lemon juice, Worcestershire sauce, and garlic, and continue to mix.
   
6. Add the lump crab meat to the same bowl. Stir to combine but don’t overmix so the dip will still have nice chunks of crab in it.
   
7. Add 1/2 of the cheese and gently fold until combined.
   
8. Spoon dip from the mixing bowl into a baking dish and smooth the dip out to the edges of the dish.
9. Top with remaining cheese.
   
10. Bake at 375 for 25 minutes, covering the first 20 minutes with foil.
    
11. Remove the foil for the last 5 minutes and bake until bubbly and the cheese on top has melted.