Black Pepper & Lime Crab Dip

Black Pepper Lime Crab Dip
  • 1 package (8 oz/250gr) cream cheese
  • 1 cup (250ml) sour cream
  • 1 large can crab meat, drained & rinsed
  • 1 jar (250ml) Rootham's Black Pepper & Lime Chutney
  • finely chopped green onion, for garnish

Beat cream cheese and sitr in sour cream. Mix until well blended. Gently stir in crab meat and ¾ of the jar of chutney. Spread mixture on a serving plate or shallow serving dish.  Spoon remaining chutney over top. Cover and chill until ready to serve. 

Just before serving, garnish the top with green onions.

Serve with pretzels, bread sticks, pita chips, or tortilla chips for dipping.

For more recipes, visit Rootham's Gourmet Preserves


 © FireHouse Gourmet 2016.  All rights reserved.  Site Map