Crab and Horseradish Havarti Dip

By vealam

Makes: 12 servings Serving size: 1/4 cup Yield: 3 cups dip
Prep 15 mins Bake 350°F 25 mins

Ingredients

• 1 8 ounce package cream cheese, softened
• 1 1/4 cups shredded horseradish and chive Havarti cheese (5 ounces)*
• 1/3 cup sour cream
• 1/4 cup mayonnaise
• 1 cup cooked lump crabmeat or one 6-ounce can crabmeat, drained, flaked, and cartilage removed
• 1 cup shredded baby spinach
• 1/3 cup thinly sliced green onions
• Breadsticks, flatbread, toasted baguette slices, and/or bagel chips

Details

Servings 12
Preparation time 15mins
Cooking time 40mins
Adapted from bhg.com

Preparation

Step 1

Preheat oven to 350 degrees F. In a large bowl, combine cream cheese, 1 cup of the Havarti cheese, the sour cream, and mayonnaise. Beat with an electric mixer on medium speed until well mixed. Gently stir in crabmeat and spinach.

Transfer mixture to an ungreased 1-quart souffle dish or shallow baking dish. Bake about 25 minutes or until heated through.

Sprinkle with the remaining 1/4 cup Havarti cheese and the green onions. Serve with bread and/or chips. Makes 12 servings.

Test Kitchen Tip:
If you can't find the horseradish and chive Havarti cheese, substitute 1-1/4 cups shredded Havarti cheese and add 1 tablespoon snipped fresh chives and 2 teaspoons prepared horseradish with the sour cream.


Nutrition Facts (1/4 cup serving)

Servings Per Recipe 12,
cal. (kcal) 175,
Fat, total (g) 16,
chol. (mg) 47,
sat. fat (g) 6,
carb. (g) 1,
Monosaturated fat (g) 2,
Polyunsaturated fat (g) 3,
fiber (g) 0,
sugar (g) 0,
pro. (g) 7,
sodium (mg) 296,
Percent Daily Values are based on a 2,000 calorie diet