Clarence's Krabdip
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
sour cream
|
|
| 16 | ounces |
cream cheese
|
|
| 2 | each |
onions
small, chop fine |
|
| 3 | teaspoons |
garlic
|
|
| 2 | teaspoons |
white pepper
|
|
| 1 | teaspoon |
red pepper flakes
|
|
| 2 | teaspoons |
horseradish
|
|
| 1 | each |
chives
|
*
|
| 2 | teaspoons |
seasoning
lemon and herb |
* |
| ½ | can |
mushrooms
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
sour cream
|
|
| 462.4 | ml/g |
cream cheese
|
|
| 2 | each |
onions
small, chop fine |
|
| 15 | ml |
garlic
|
|
| 1E+1 | ml |
white pepper
|
|
| 5 | ml |
red pepper flakes
|
|
| 1E+1 | ml |
horseradish
|
|
| 1 | each |
chives
|
*
|
| 1E+1 | ml |
seasoning
lemon and herb |
* |
| 0.5 | 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.
