Hot Curried Crab Dip

  Posted on August 1, 2012  by Leslie Blythe  No comments

A few years ago, I posted a recipe for Curried Crab Dip.  Here is another version for you to try.

Hot Curried Crab Dip

8 ozs cream cheese (softened)
8 ozs sour cream
1 cup shredded cheddar cheese
8 oz of crab (or 1 can of King crab)
¾ tsp curry powder
1 Tbs Worcestershire Sauce
pinch cayenne pepper
2 green onions, minced fine
¼ cup sliced almonds

Mix all ingredients (except almonds) the night before and put in refrigerator.

When ready to bake, top with sliced almonds and place oven-proof casserole with mixed dip into a 350˚F oven until hot and bubbly.

Serve with crackers.