HOT & SPICY SEAFOOD DIP
Servings: 3 cups dip
Prep Time: 10
Cook Time: 20
2 (8 oz.) pkgs. light cream cheese, softened
1/2 lb. flaked crab meat, drained
1/2 cup diced red bell pepper
1/4 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce
2 tbsp. minced green onion
1 tbsp. prepared horseradishDIRECTIONS:
HEAT oven to 375°F. Beat cream cheese until smooth. Stir in crab meat, bell pepper, Frank's RedHot Sauce, onion and horseradish.
SPREAD mixture into 9-inch pie plate.
BAKE 20 min. or until hot. Serve with crackers or vegetables.
Tip: You may substitute cooked, chopped shrimp for the crab meat.
Tailgating Tip: Prepare dip and spoon into heavy disposable foil pan. Place on grill. Heat and stir dip until hot.