Hot & Spicy Seafood Dip

Yield: 700ml

Prep Time: 10 minutes
Cook Time: 20 minutes

225 g light cream cheese, softened - 2 packages
225 g crabmeat, drained and flaked
125 ml diced red bell pepper
50 ml Frank's RedHot® Original Cayenne Pepper Sauce
or Frank's RedHot® Xtra Hot Cayenne Pepper Sauce
30 ml minced green onion
15 ml prepared horseradish

Preparation Method

  • HEAT oven to 375° F (190° C). Beat cream cheese until smooth.
    Stir in crab meat, bell pepper, Frank's RedHot® Sauce, onion
    and horseradish.
  • SPREAD mixture into 9-inch (1 litre) pie plate.
  • BAKE 20 min. or until hot. Serve with crackers or vegetables.

Notes

  • You may substitute cooked, chopped shrimp for the crab meat.

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