Ingredients
- 8 ounces chive and onion cream cheese, softened
- 1 teaspoon hot pepper sauce
- 1 teaspoon Worcestershire sauce
- 2 tablespoons chopped fresh dill
- 2 tablespoons white wine
- 1 cup cooked chopped imitation crabmeat
- 1 cup cooked chopped shrimp
- 1/4 cup shredded Parmesan
- 1 loaf sourdough round bread or baguette, cut into 16 slices
- Olive oil
Directions
Preheat oven to 400 degrees F.
Combine the first 5 ingredients in a large bowl. Mix on medium speed using a hand mixer until blended. Fold in the crab and shrimp. Transfer to a shallow 2-cup baking dish. Top with Parmesan. Bake for 20 minutes or until top is lightly brown.
To make the toasted bread slices, place bread slices on a baking sheet. Brush with olive oil on both sides. Bake in oven for 8 minutes while dip is also baking. Serve crab and shrimp dip with toasted bread slices.
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By les1011
Schaumburg, IL
on December 26, 2012
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I didn't realize it said chive cream cheese, so I used regular cream cheese and added finely chopped onions. I didn't have white wine, so ommitted that, but, I added a good amount of horseradish and that really made a difference to enhance the flavor. I, too, sauteed my shrimp, because I had frozen raw shrimp in the freezer. It makes it taste better, and I added the pan drippings too. Everyone liked this. Next time, I wouldn't put it in a shallow dish, but leave it thicker and I think it would taste better.
By Becky&John
on October 16, 2010
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This was a great recipe! I always add a little extra shrimp /crabmeat to give a little more flavor, and this was by far the best i've made. I didnt have the dill or white wine and it still tasted great.
By mpeng05_13045673
Cambridge, 61
on August 02, 2010
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Consistency was good as a dip or topping, but the flavor was lacking. Not an impressive crowdpleaser. It might however work for a personal day to day snack.
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