
This summer picnic favorite is easy to make and oh so good.
Photo by William P. Edwards
YIELDS 1½ CUPS
1 8-ounce package cream cheese, softened
2–3 tablespoons picante sauce
1–2 tablespoons prepared horseradish
1 6-ounce can crabmeat, drained, flaked and cartilage removed
Celery sticks, carrots or favorite raw veggies
In a mixing bowl, beat cream cheese, picante sauce and horseradish well. Stir in the crabmeat. Serve with raw veggies. Cover and refrigerate any unused portion.
LOUISE SMITH, ROCK HILL
Comments (1)
Comment FeedCrab dip
John more than 4 years ago