Ingredients
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1 -2 tablespoon chopped chives
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16 ounces sour cream
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2 teaspoons horseradish
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16 ounces Philadelphia Cream Cheese
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8 ounces louis rich crab (for a heartier or chunkier dip add an additional 8 oz crab meat)
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3 teaspoons fresh garlic, minced
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2 teaspoons lemon & herb seasoning
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2 teaspoons white pepper
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1 teaspoon red pepper
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2 small onions, chopped fine
Instructions
- Chop onions in blender or processor.
- Be careful of adding liquid to the dip and making it runny.
- Chop crab into small (but identifiable) pieces.
- Combine the cream cheese and sour cream in blender/processor.
- Add the spices and blend well.
- Add onions and crab and mix well. (Mix by hand to avoid chopping the crab into smaller pieces).
- Store in refrigerator for several hours.
- If dip is too runny, add some dehydrated onions to absorb the excess liquid.
- Serve on crackers, chips or vegetables.