Crab and Bacon Dip | Blue Flame Kitchen
This crab dip is served cold, making it a good appetizer for your next backyard barbecue. Canned crabmeat makes preparing this creamy dip a snap. Serve it with crackers or raw vegetables.
Ingredients
- 8 oz (250g) cream cheese, softened
- 1/2 cup light sour cream
- 1 tsp prepared horseradish
- 1/8 tsp cayenne pepper
- 1 can (120 g) crabmeat, drained, rinsed and flaked
- 1/4 cup crumbled cooked bacon
- 2 tbsp thinly sliced green onion
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