from Sandra Lee
Ingredients:
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
Directions:
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.
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