Hot and Crabby Dip |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Trans Fat | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8-10 | As this rich dip cools, stir it a few times to help keep it creamy. | |||||||||||
| INGREDIENTS: | ||
| 1 cup mayonnaise | 1/2 cup shredded mild Cheddar | 1/2 cup shredded sharp Cheddar |
| 1/2 cup grated Parmesan | 2 tablespoons finely chopped onion | 1 garlic clove, minced |
| 2 tablespoons minced jarred roasted red peppers | one 6-ounce can lump crabmeat, picked over for shells and cartilage | bagel chips |
| 1 | Preheat the oven to 350 F. |
| 2 | Combine the mayonnasie, cheeses, onion, garlic, and red peppers in a bowl; mix well. Gently fold in the crabmeat. |
| 3 | Spread the mixture in a 9-inch pie plate. Bake for 20 minutes, or until lightly browned and bubbly. Serve with bagel chips. |