Crab and Cheese Bites Recipe | Valerie Bertinelli

Ingredients

• 8 ounces cream cheese, at room temperature
• 8 ounces lump crabmeat, drained and picked through for any shells
• 2 tablespoons horseradish
• 1 tablespoon ketchup
• 1 teaspoon lemon zest plus 2 teaspoons lemon juice
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 green onions, trimmed and chopped
• Nonstick cooking spray, for greasing
• 1 tablespoon chopped fresh chives
• 1 tablespoon chopped fresh dill