Wednesday, December 3, 2008

Yum Appetizer!

Last night was a really long night, with Jaden waking up so many times, too many times to count. I wonder if he's getting what Jacob has had; it seems like winter is just filled with so many illnesses. Ugh. Anyway, thought I'd just add a recipe that was a huge hit at Thanksgiving and is really easy and inexpensive to make, especially if you use a lot of generic like we do.:) Enjoy!

Creamy Crab and Red Pepper Spread

Prep Time:15 min Total Time:1 hr 15 min
Makes:2-1/4 cups or 18 servings, 2 Tbsp. cheese spread and 5 crackers each

What You Need
2 green onions, thinly sliced, divided
1 tub (8 oz.) PHILADELPHIA 1/3 Less Fat Cream Cheese
1 can (6 oz.) lump crabmeat, drained
1/2 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese
1/2 cup finely chopped red peppers
1 Tbsp. GREY POUPON Dijon Mustard
RITZ Reduced Fat Crackers

Make It
REMOVE 2 Tbsp. of the onions; set aside. Mix remaining onions with all remaining ingredients except crackers; cover.
REFRIGERATE at least 1 hour.
SPRINKLE with reserved onions. Serve with crackers.


Related Posts with Thumbnails

  © Blogger templates 'Neuronic' by 2008

Back to TOP