Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Easy Crab Dip
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- #10515
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
8 ounces cream cheese, softened
1/2 cup sour cream
1 tablespoon Worcestershire sauce
1 teaspoon grated onion
1 can (7 ounce size) crab meat, drained
directions
Combine the cream cheese, sour cream, Worcestershire, and onion in a mixing bowl. Beat on medium speed until well combined.
Stir in the crab by hand. Spoon the dip into a serving bowl. Cover the bowl and place in the refrigerator for 1-2 hours or until well chilled.
Remove from the refrigerator 15 minutes before serving. Serve with crackers, chips, or veggie dippers.
nutrition data
125 calories, 11 grams fat, 1 grams carbohydrates, 6 grams protein per serving. This recipe is low in carbs.
Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
reviews & comments
November 3, 2013
I used fake crab flakes instead of canned crab and this was very good. It's not too runny or too much like a spread with the combination of cream cheese and sour cream.