Wednesday, September 1, 2010

Crab Dip - Southern Style

2 (8 oz) pkg cream cheese
5 cans crab meat
2 cans cream of mushroom soup
1½ sticks butter
1½ cups onion, chopped
1 cup bell pepper, chopped
4 stalks celery, chopped
1 cup garlic, chopped

Sauté vegetables in butter until soft; add crab, mix well. Add cream cheese and cream of mushroom soup.

Cook 15 minutes on medium heat. Serve with Ritz crackers or garlic chips.

(2009 Cookbook)

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