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Crab Dip

Photo Credit
iuliia_n/shutterstock
The Editors
Yield
8 to 10 servings
Category
Dips and Spreads
Fish and Seafood
Course
Appetizers
Credit
Emily Murray First Unitarian Universalist Church of Milford,
Sources
Yankee Magazine Church Suppers and Potluck Dinners Cookbook

Tasty and easy to prepare — even less of a hassle if you make it ahead and refrigerate or freeze it until it’s needed. The contributor notes that her family, having experimented with many types of crackers, recommends Ritz as the best complement for the dip.

Ingredients
1/2 cup (1 stick) butter, softened
1 package (8 ounces) cream cheese, softened
2 cups shredded cheddar cheese
1 container (16 ounces) sour cream
1 heaping tablespoon minced dried onion
14 to 16 ounces frozen crab meat or imitation crab meat
scallions, for garnish
Instructions

Preheat the oven to 350 degrees F. Mix all of the ingredients in a large casserole dish. Bake, uncovered, for 45 to 60 minutes, or until the mixture is bubbling and the top is browned. Stir before serving hot. Garnish with scallions (if desired).

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The Old Farmer's ÃÛÌÒÁµÈË Editors

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