Recipe: Cold Crab Dip

2 (8 oz.) packages cream cheese (softened)

3 tbsp. milk

2 green onions (finely chopped)

2 tbsp. prepared horseradish

2 (6 oz.) cans crabmeat (drained and flaked)

1 tbsp. capers (finely chopped)

In a medium bowl, blend cream cheese, milk, green onions and horseradish; gradually mix in crabmeat by folding it in. Top with capers. Chill in the refrigerator for 4-6 hours before serving. Serve.

*Johnna’s tip: It’s warming up outside, so we gotta start cooling it down in the kitchen. This weekend will be the first official weekend that kicks off the summer of cookouts, bbq’s and all the rest of the outdoorsy activities. Cold items are going to be needed alongside all the ribs and hot dogs that will be smoking on the grill. Try this as one of your appetizers and serve inside a King’s Hawaiian Bread Round (*We love, love, love these as a way of serving cold dips such as cold crab dip or cold spinach dip). Just cut the top off of the bread round, scoop out the bread inside and break into small pieces for dipping, set aside. Fill the empty bread round with your dip and put the small pieces beside it, it’s ready for serving. Have a great Memorial Day weekend!!

Category: appetizers, dips, finger-foods