Crab Dip

Of all of the dishes I make on a regular basis, the one I get asked about the most is my crab dip.  I first made this for a Halloween party I hosted a few years ago since it has a “gooey” appearance.  Since then, this has become a staple dish at any party I throw as well as any pot luck I attend.  Also, I’ll bring it to work for special occasions, as was the case this past week when it was my boss’ birthday.

This is a sure people pleaser.  Goes great with crackers, veggies or pretzels.

Crab Dip

Serves 10

Ingredients:

16 ounces softened cream cheese (typically 2 packages)

20 ounces crab meat

1 can condensed tomato soup

Dash of lemon juice

Dash of garlic salt

Directions:

I’m not going to lie.  I use imitation crab meat for this dip.  So to start, I cut-up the crab into small pieces.

Add the crab and remaining ingredients to a large bowl.  I cannot stress enough how important it is the cream cheese be softened.  The ingredients don’t blend very well otherwise.  Mix ingredients together.

Refrigerate at least one hour before serving.  Because this recipe makes such a large amount, I find it best to serve some in a smaller bowl and refill as needed.

Serve with your dipper of choice. Enjoy!