- Makes: 12 servings
- Serving Size: 1/4 cup
- Yields: 3 cups dip
- Prep: 15 mins
- Bake: 25 mins 350°F
Crab and Horseradish Havarti Dip
8 ounce package cream cheese, softened
cups shredded horseradish and chive Havarti cheese (5 ounces)*
cup sour cream
cup cooked lump crabmeat or one 6-ounce can crabmeat, drained, flaked, and cartilage removed
cup shredded baby spinach
cup thinly sliced green onions
Breadsticks, flatbread, toasted baguette slices, and/or bagel chips
- Preheat oven to 350 degrees F. In a large bowl, combine cream cheese, 1 cup of the Havarti cheese, the sour cream, and mayonnaise. Beat with an electric mixer on medium speed until well mixed. Gently stir in crabmeat and spinach.
- Transfer mixture to an ungreased 1-quart souffle dish or shallow baking dish. Bake about 25 minutes or until heated through.
- Sprinkle with the remaining 1/4 cup Havarti cheese and the green onions. Serve with bread and/or chips. Makes 12 servings.
From the Test Kitchen
*Test Kitchen Tip:
If you can't find the horseradish and chive Havarti cheese, substitute 1-1/4 cups shredded Havarti cheese and add 1 tablespoon snipped fresh chives and 2 teaspoons prepared horseradish with the sour cream.
Nutrition Facts (Crab and Horseradish Havarti Dip)
- Per serving:
- 175 kcal cal.,
- 16 g fat
- (6 g sat. fat,
- 3 g polyunsaturated fat,
- 2 g monounsatured fat),
- 47 mg chol.,
- 296 mg sodium,
- 1 g carb.,
- 0 g fiber,
- 0 g sugar,
- 7 g pro.
- Percent Daily Values are based on a 2,000 calorie diet