Crab Dip
- PHILADELPHIA Original Cream Cheese, softened
- 2-1/2 cups KRAFT Real Mayo Mayonnaise or MIRACLE WHIP Dressing
- 2 qt. KRAFT CHEDASHARP Pasteurized Process American Cheese Shred
- garlic confit puree
- 1/4 cup harissa paste
- 2 Tbsp. nam pla (fish sauce)
- 2 Tbsp. LEA & PERRINS Worcestershire Sauce
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. TAPATIO Hot Sauce
- canned lump crabmeat, picked
- Whip cream cheese with electric mixer fitted with paddle attachment until smooth.
- Add remaining ingredients except crab; mix on low until incorporated.
- Add crab, mixing on low until well blended.
- Portion 8 oz.
- or about 1 cup into each of 20 heatproof bowls (or into 10 bowls for trial recipe).
- Broil until lightly browned; stir.
- Finish in the broiler until golden brown.
philadelphia original cream cheese, mayonnaise, chedasharp, garlic, harissa paste, fish sauce, worcestershire sauce, lemon juice, lump crabmeat
Taken from www.kraftrecipes.com/recipes/crab-dip-171174.aspx (may not work)