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Crab and Horseradish Havarti Dip

Makes: 12 servings
Serving size: 1/4cup Yield: 3 cups dip
Prep 15 mins Bake 350°F 25 mins
Crab and Horseradish Havarti Dip
  • 1 8  ounce package  cream cheese, softened
  • 1 1/4  cups  shredded horseradish and chive Havarti cheese (5 ounces)*
  • 1/3  cup  sour cream
  • 1/4  cup  mayonnaise
  • 1  cup  cooked lump crabmeat or one 6-ounce can crabmeat, drained, flaked, and cartilage removed
  • 1  cup  shredded baby spinach
  • 1/3  cup  thinly sliced green onions
  •  Breadsticks, flatbread, toasted baguette slices, and/or bagel chips

1. 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.

2. Transfer mixture to an ungreased 1-quart souffle dish or shallow baking dish. Bake about 25 minutes or until heated through.

3. 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)
  • Servings Per Recipe 12,
  • cal. (kcal) 175,
  • Fat, total (g) 16,
  • chol. (mg) 47,
  • sat. fat (g) 6,
  • carb. (g) 1,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 3,
  • fiber (g) 0,
  • sugar (g) 0,
  • pro. (g) 7,
  • sodium (mg) 296,
  • Percent Daily Values are based on a 2,000 calorie diet

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