Louisiana Hot Crab and Shrimp Dip Ingredients:
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8 oz Philadelphia fat-free cream cheese, softened
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1/2 cup Hellmann’s light mayonnaise
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1/2 cup Daisy light sour cream
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1 tablespoon fresh lemon juice
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1 teaspoon Lea & Perrins Worcestershire sauce
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1 tablespoon Tony Chachere’s Creole seasoning
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1/2 teaspoon garlic powder
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1/4 teaspoon cayenne pepper
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8 oz lump crabmeat, picked over for shells
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8 oz cooked shrimp, chopped
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1/4 cup green onions, chopped
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1 cup Kraft 2% milk sharp cheddar cheese, shredded
How to make Louisiana Hot Crab and Shrimp Dip?
Please c-lic-k the photo or the "next >" button below to see the instructions.
