8-ounce package cream cheese

1/2 cup sour cream

3 tbsp horseradish

1 tbsp Dijon mustard

2 tsp Tabasco or other hot pepper sauce

1 lb. backfin or claw crabmeat

 

Combine cream cheese, sour cream, horseradish, parsley, mustard, and TABASCO® Sauce in an oven proof bowl and mix well. Gently stir in crabmeat. Heat in oven at 350 for 20-30 minutes until bubbling or heat in microwave for 3-4 minutes on high or until hot.    Serve with warm crab dip with raw vegetables and crackers or sliced french bread.

 

Makes about 2 cups dip.