Vintage 1990 Christmas Recipes · Archived / untested
Hot Crab Dip
A community recipe submitted by Lisa Hyland, preserved from a 1990 holiday collection in Mother's recipe archive.
Gather
Ingredients
- 2 (8-ounce) packages cream cheese, softened
- 1 can crabmeat, drained (can size not specified)
- ½ small bottle horseradish (bottle size not specified)
Prepare
Directions
- Preheat the oven to 350°F.
- Mix all ingredients together and spoon into an ovenproof dish.
- Bake for 30 minutes, or until bubbly. Serve with Cheez-It crackers, as in the original recipe.
Kitchen Notes
The original does not specify the crab can size or horseradish bottle volume, so adjust the horseradish to taste. Hot dip should be served promptly.
Original Source
Submitted by Lisa Hyland. Old Fashioned Christmas Recipes, Timesaver Shopping Guide, December 11, 1990, page 3. From Mother's cookbook collection.
This is an archival transcription; no personal testing is claimed.