Cold Crab Dip
By Paula Deen
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Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 10 minutes
Servings: 12 to 15
Ingredients
- 2 (8-ounce) packages cream cheese, softened
- ½ cup Sour cream
- 3 tablespoons minced fresh chives
- 2 tablespoons minced fresh parsley
- 1 tablespoon prepared horseradish
- 4 teaspoons fresh lemon juice
- 2 teaspoons Worcestershire sauce
- ½ teaspoon Salt
- ½ teaspoon ground black pepper
- 1 pound fresh lump crab meat, picked free of shells
Directions
In a large bowl, stir together cream cheese and next 8 ingredients until smooth; gently fold in crab. Cover and refrigerate up to 3 days.