Crab Dip With Horseradish
This crab dip has been my go-to served chilled, but I’m planning to add warming instructions soon because it’s just as delicious hot. It’s a standout on any crudité platter, offering something a little unexpected. I love pairing it with toasted bread rounds, crusty bread, crackers, and corn chips. Sturdy veggies like bell peppers also work well for dipping into the rich, hearty texture. I’ve made minor changes to Madeline’s original recipe card.
Crab Dip With Horseradish
Ingredients
- 8 ounces cream cheese
- 6.5 ounces crab meat
- 2 tablespoons green onion tops chopped (with slices on top as garnish)
- 2 tablespoons half and half
- 1/2 teaspoon horseradish not creamed
- 1/4 teaspoon salt
- shredded cheddar cheese sprinkled on top, optional
Instructions
- Mix ingreditents (except cheddar cheese) into a mixing bowl.
- Top with shredded cheddar cheese and/or sliced green onions, both optional
- Serve with toasted bread rounds, crackers or corn chips
