Crab and Shrimp Dip

from Sandra Lee 

8 ounces chive and onion cream cheese, softened 
1 t hot pepper sauce 
1 t Worcestershire sauce 
2 T chopped fresh dill 
2 T white wine 
1 C cooked chopped imitation crabmeat 
1 C cooked chopped shrimp 
1/4 C shredded Parmesan 
1 loaf sourdough round bread or baguette, cut into 16 slices 
Olive oil 

Preheat oven to 400 degrees F. Combine the first 5 ingredients in a large bowl. Mix on medium speed using a hand mixer until blended. Fold in the crab and shrimp. Transfer to a shallow 2-cup baking dish. Top with Parmesan. Bake for 20 minutes or until top is lightly brown. To make the toasted bread slices, place bread slices on a baking sheet. Brush with olive oil on both sides. Bake in oven for 8 minutes while dip is also baking. Serve crab and shrimp dip with toasted bread slices. 

No comments:

Post a Comment