Chardonnay-Warm Crab, Swiss and Red Pepper Dip
Ingredients:
8 ounces softened cream cheese
1/2 cup mayonnaise
1 clove garlic, pressed
8 ounces crab meat, real or imitation
1 cup shredded swiss cheese
1/2 thinly sliced green onion
1/2 finely diced red bell pepper
juice of one lemon
1 tsp Tabasco hot pepper sauce
1/4 cup sliced almonds
crackers for serving
Preheat oven to 350 degrees. In a large mixing bowl, combine cream cheese, mayonnaise and garlic. Mix well. Add crab, cheese, onions, bell pepper, lemon juice and Tabasco to bowl and mix well. Spoon mixture into medium sized baking dish. Top with sliced almonds. Bake 25-30 miniyes or until golden brown around edges. Serve with crackers. Serves 12.
This recipe was enjoyed at our September 2007 Cristo's Cause for the Paws event and created by Lynette Canas, Certified Wine Professional, and was paired with our 2006 Chardonnay.
