Recipe of Perfect Hot Crab & Lobster Dip

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If you determine that your overall health is important to you, you ought to take these recommendations to heart. Something that you ought to actually avoid is all of the processed foods that you can buy in the stores, and start cooking fresh foods for your meals.

We hope you got benefit from reading it, now let’s go back to hot crab & lobster dip recipe. To cook hot crab & lobster dip you need 10 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Hot Crab & Lobster Dip:

  1. You need 2-8 oz of packs of cream cheese.
  2. Provide 1-8 oz of container of sour cream.
  3. Provide 1/4 c of mayo.
  4. Provide 1 Tbsp of Worcestershire sauce.
  5. Take 1 Tbsp of lemon juice.
  6. You need 1 tsp of garlic salt.
  7. Get 1 pack of immatation crab meat (or real crab meat up to you).
  8. You need 1 pack of immatation lobster meat (or real losber tail meat).
  9. Use 1 (8 oz) of bag of shredded chedder cheese.
  10. Take 1 tsp of mustard.

Instructions to make Hot Crab & Lobster Dip:

  1. Preheat oven 350°.
  2. Take cream cheese out of packaging and put it in a bowl to start softening at room temp for about 10-15 mins.
  3. Get a large bowl and cut up immatation(or real) crab and lobster meat.
  4. Mix in sour cream, mayo, mustard, Worcestershire, lemon juice, garlic salt, and bag of shredded chedder.
  5. Once cream cheese is soften mix in with rest.
  6. Pour in medium sized baking pan or glass pan.
  7. Bake at 350° for 35-45mins or until its bubbly brown.
  8. Let cool for 10 mins (15 if glass pan).
  9. Get some bread chips, crackers, pretzels, chips, what ever you want and scoop away!!!!.
  10. Enjoy!!! hope to see your cook snaps;).
  11. Small tip: double the reciepe and its enough to use for a party, bbq, birthday, picnic, etc…..
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This fondue is filling enough to. Set aside the popcorn and other potato chips and throw this hot dip together – goes great with pita chips or crostini bread. Classic Hot Crab Dip For A Crowd. Hot crab dip is best, well, hot. Although I've been known to nosh on leftovers straight from the fridge the next day.

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