Doesn't get much better than a hot, creamy, rich crab dip. We brought this to a party and no one even knew it was dairy free. It made a large portion size and it great for sharing with a big group. The recipe came from bettycrocker.com and I adapted it from there.
Ingredients
8 oz DF cream cheese, softened
1/4 cup DF Parmesan cheese
4 medium green onions thinly sliced
1/4 cup mayonnaise
1/4 cup dry white wine or apple juice
2 teaspoons sugar
1 teaspoon ground mustard
pinch of red pepper flakes
1 clove garlic, finely chopped
6 oz can crab-meat, drained
1/3 cup sliced almonds
Directions
Pre-heat oven to 375 degrees. Mix all ingredients except crab-meat and almonds until well blended. Stir in the crab-meat.
Spread mixture into an ungreased 9 inch pie plate,or a shallow 1 quart casserole dish. Sprinkle the almonds on top. Bake uncovered for 15 to 20 minutes or until hot and bubbly. Serve with your favorite gluten free crackers.
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