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Clarence's Krabdip

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Submitted by whittcw

YIELD

4 servings

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

16 462.4
OUNCES ML/G SOUR CREAM
16 462.4
OUNCES ML/G CREAM CHEESE
2 2
EACH EACH ONIONS
small, chop fine
3 15
TEASPOONS ML GARLIC
2 1E+1
TEASPOONS ML WHITE PEPPER
1 5
TEASPOON ML RED PEPPER FLAKES
2 1E+1
TEASPOONS ML HORSERADISH
1 1
EACH EACH CHIVES *
2 1E+1
TEASPOONS ML SEASONING
lemon and herb *
½ 0.5
CAN CAN MUSHROOMS *

Directions

Chop onions in blender or processor.

Be careful of adding liquid to the dip and making it runny.

Chop Krab into small (but identifiable) pieces.

Combine the cream cheese and sour cream in Blender/Processor.

Add the spices and blend them in Add onions and Krab and mix well.

(Mix by hand to avoid chopping the Krab 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 289g (10.2 oz)
Amount per Serving
Calories 673 86% from fat
 % Daily Value *
Total Fat 64g 99%
Saturated Fat 40g 201%
Trans Fat 0g
Cholesterol 177mg 59%
Sodium 413mg 17%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 6%
Sugars g
Protein 26g
Vitamin A 48% Vitamin C 11%
Calcium 24% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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