It’s party season, and parties mean TONS of finger food! This is one of my all time favorite dips! It’s great for parties and has become a New Years tradition at our house. The best part is it’s super easy to throw together and you can make it ahead of time and refrigerate until the party starts. It doesn’t get much better than bacon, crab, and cream cheese…….yummmm!
Start by cooking the bacon, slicing the onions and chopping up the crab. While the bacon is cooling beat the softened cream cheese and sour cream in a blender until light and fluffy. Stir in the pepper and horseradish. Then fold in the bacon bits, crab and onions with a spatula. I’m sure you could use real crab, but I’m to cheap frugal to buy the real stuff and my family enjoys the imitation crab just fine. If you don’t have any horseradish on hand you can substitute mustard but horseradish is the best. (in my opinion) At this point it needs to sit for a bit to let the flavors blend, a hour in the fridge should do the trick or you could even make it the day before. Just before serving give it a little taste and add salt or pepper if needed. I added a little garlic salt to this batch. 🙂
- 1 (8oz)block of cream cheese softened
- ½ cup of sour cream
- ⅛ teaspoon ground pepper
- 2 teaspoons horseradish
- 4 slices of bacon, cooked and crumbled
- 1 cup of chopped imitation crab (or a 6oz can of crab meat)
- 2 green onions sliced
- Start by cooking the bacon, slicing the onions and chopping the imitation crab (if you use a can of crab meat drain it and remove the cartilage). In a blender whip the sour cream and softened cream cheese until soft and fluffy. Mix in the pepper and horseradish. Then fold in the bacon, crab, and onions with a spatula. Refrigerate for at least an hour before serving.
This post was shared at: The Homemaking Party –
I made this dip for Christmas (I always take an appetizer to share). It was HUGE hit!! Thanks for this easy and delicious recipe!
Thanks Toni, so glad everyone enjoyed the dip!