BAKED KRAB DIP SPREAD
2 cups minced krab
1 bunch green onions, minced
1-8 oz. package Sargento grated Sun dried tomato cheese (if you can’t find this used pepper jack cheese)
1-14 oz. jar sundried tomatoes, drained and minced*
1 small jar roasted red peppers, drained and minced
1 heaping teaspoon Frank’s hot sauce
1 package Knorr Spring Vegetable Soup Mix**
1 cup sour cream 1 cup mayonnaise
1 bunch green onions, minced
1-8 oz. package Sargento grated Sun dried tomato cheese (if you can’t find this used pepper jack cheese)
1-14 oz. jar sundried tomatoes, drained and minced*
1 small jar roasted red peppers, drained and minced
1 heaping teaspoon Frank’s hot sauce
1 package Knorr Spring Vegetable Soup Mix**
1 cup sour cream 1 cup mayonnaise
· Pre-heat oven to 350 degrees.
· Spray 9 inch stoneware round with PURE.
· Toss together the krab, onions, red peppers and artichoke hearts.
· Stir soup mix into sour cream and mayonnaise. Stir in cheese and hot sauce into soup mixture.
· Fold krab mixture into soup mixture.
· Spread into stoneware.
· Bake 30 minutes until top is just golden.
· Serve hot or cold.
I serve it with wheat thins.
*I sometimes trade for 1-14 oz. jar marinated artichoke hearts, drained
**Mrs. Grass works well too.