RECIPE # 4075 - CRAB DIP DIVINE & GINGER CREAM CHEESE BALL - November 20, 2007
DAISY KING / MISS DAISY'S KITCHEN
Crab Dip Divine
1 12-14 oz bottle ketchup
1 12-14 oz bottle chili sauce
1/4 c horseradish
Juice of 1 lemon
1/8 t hot sauce
1/8 t Worcestershire sauce
2 6-1/2 oz cans flaked white crabmeat, drained
fresh pineapple for serving bowl (optional)
Blend together all ingredients. Chill.
To serve in a pineapple "bowl", cut a fresh pineapple in half from top to bottom, leaving the leaves intact. Scoop out the pineapple and core from one half, leaving about a 1/2 inch in the shell. Place Crab Dip in the pineapple shell and serve with Fritos or crisp crackers.
Yield: 3 cups
Ginger Cream Cheese Ball
1 8-oz box pitted dates
6 - 8 candied ginger bits
1/2 c pecans or walnuts
2 8-oz pkgs cream cheese, softened
Chop dates, ginger and nuts in a food processor or by hand. Add cheese and mix well. Chill 2 hours and shape into 1 large ball or 2 small ones. Roll ball in flaked coconut. Serve with Ginger snap cookies.
Yield: 20 servings