Seafood Dip Recipe
I got this recipe from my sister-in-law, who's an excellent cook. She makes this dip every Christmas Eve for our annual "appetizer meal." —Marilyn Dick, Centralia, Missouri
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
contains fish
shellfish free
contains dairy
contains eggs
pescatarian
- 1/8 teaspoon garlic powder
- 1/4 teaspoon worcestershire sauce
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup grated parmesan cheese
- 1 teaspoon lemon juice
- 1/2 cup shredded cheddar cheese
- 1/4 cup bread crumbs
- 1/4 cup sliced green onion
- 1/4 cup cream cheese softened
- 1 cup (6 ounces) flaked imitation crabmeat
- Carbohydrate 5.36502319589144 g
- Cholesterol 30.3197916833199 mg
- Fat 11.9467516737345 g
- Fiber 0.35996944440599 g
- Protein 5.06895555729173 g
- Saturated Fat 5.63721083624564 g
- Serving Size 1 1 -8 serving (49g)
- Sodium 249.274333470022 mg
- Sugar 5.00505375148545 g
- Trans Fat 3.57959708617584 g
- Calories 149 calories
Directions In a large bowl, mix the first 10 ingredients until smooth. Spread in a 9-in. pie plate. Sprinkle with bread crumbs. Cover and bake at 350degrees for 20 minutes or until bubbly. Uncover and bake 5 minutes more. Serve with crackers, celery sticks or other raw vegetables. Yield: 6-8 servings. Originally published as Seafood Dip in Taste of Home December/January 1994, p64
