Bacon-Crab Dip

Turn a bagel into a tempting appetizer with this decadent spread, flavored with crab, bacon, and just a touch of horseradish. A blender makes it go together fast.

Bacon-Crab Dip

BettyCrockerRecipe by BettyCrocker

Rated 2.5 Stars
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10 minutes

1 hour 10 minutes

12 servings (2 tablespoons each)

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Nutrition Info

  • 1 Serving (2 Tablespoons)
  • 110
  • 10g
    (Saturated Fat 6g, Trans Fat 0g)
  • 35mg
  • 220mg
  • 2g
    (Dietary Fiber 0g, Sugars 0g)
  • 4g
  • Percent Daily Value*
  • 6%
  • 0%
  • 2%
  • 0%
  • Exchanges
  • 2
  • 1/2
  • Carbohydrate Choices
  • 0

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    No change.

  • Make cuts in ends of green onion. Place in bowl of ice water until curly.

  • Tip

    A 6-oz can crabmeat, drained, cartilage removed, can be substituted for imitation crabmeat sticks.

Ingredients

  • 1  package (8 oz) cream cheese, softened
  • 1/2  cup sour cream
  • 2  teaspoons prepared horseradish
  • 1/8  teaspoon pepper
  • 4  imitation crabmeat sticks, chopped (1 cup)
  • 4  slices bacon, crisply cooked, crumbled
  • 2  medium green onions, sliced (2 tablespoons)
  • Toasted bagels, cut into fourths or whole wheat crackers, if desired
  • Green onion flower, if desired

Directions

  1. 1In medium bowl using electric mixer, beat cream cheese and sour cream on medium speed until smooth and fluffy. By hand, stir in remaining ingredients except bagels and onion flower. Cover; refrigerate at least 1 hour to blend flavors.
  2. 2Place dip in serving bowl. Serve with bagels. Cover and refrigerate any remaining dip.

Categories: Course, Appetizers, Dips & Salsas, Main Dishes, Seafood, Ingredient, Crab Recipes, Pork

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