Ingredients
- 180 ml catsup
- 240 ml cream cheese
- 95 gr crabmeat
- 65 gr crabmeat
- 30 gr prepared horseradish
- 22 gr onion (white)
- 1 ml sauce (hot)
- 1 gr salt
Combine the catsup, horseradish and hot sauce. Remove any remaining filament from the crabmeat. Add the crabmeat to the catsup mixture and continue to blend. Add all other ingredients and blend till smooth. Serve at room temperature. Makes about 2.5 cups of dip. SUGGESTED DIPPERS: Salty Potato Chips, Potato Skins, Green Bell Peppers, Turnips
