Saturday, November 29, 2008

Crab & Horseradish Havarti Dip

This is what I made for Thanksgiving and it was a HUGE was the first thing gone!  I don't like horseradish and I'm not a huge seafood fan, but I couldn't really taste either and I really liked it!  This recipe came from BHG's Appetizer Special Addition magazine (there are some awesome recipes in here, so if you see one at your local news stand, I HIGHLY recommend buying one!).
  • 1 (8 oz) package cream cheese, softened
  • 1 1/4 cups shredded horseradish and chive Havarti cheese (if you can't find it, just use 1 1/4 cups shredded Havarti cheese with 1 Tbsp snipped fresh chives, and 2 tsp prepared horseradish)
  • 1/3 cup dairy sour cream
  • 1/4 cup mayonnaise or salad dressing
  • 6 ounces cooked lump crabmeat, flaked, or one 6-oz can crabmeat, drained, flaked, and cartilage removed
  • 1 cup shredded fresh baby spinach
  • Breadsticks and/or other assorted breads
Preheat oven to 350°F.  In a bowl, combine cream cheese, Havarti cheese, sour cream, and mayonnaise.  Beat with an electric mixer on medium speed until well mixed.  Fold in crabmeat and spinach.

Transfer mixture to a 1-quart souffle dish or shallow baking dish.  Bake about 25 minutes or until mixture is heated through.  Serve dip with assorted bread.  

Makes 3 cups.

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