Tuesday, September 11, 2007

Hot Crab Dip

Try serving this with celery, red pepper strips and some triscuits. Delicious!

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 cans (6 oz. each) crabmeat, drained, flaked
1/2 cup KRAFT Shredded Parmesan Cheese
1/4 cup sliced green onions
2 Tbsp. dry white wine
1 Tbsp. KRAFT Horseradish Sauce
1 tsp. hot pepper sauce

PREHEAT oven to 350°F. Mix all ingredients with electric mixer on medium speed until well blended.
SPOON into 9-inch pie plate or quiche dish.
BAKE 25 to 30 min. or until lightly browned. Serve with assorted NABISCO Crackers.

No comments: