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RECIPE # 4075 - CRAB DIP DIVINE & GINGER CREAM CHEESE BALL - November 20, 2007

RECIPE # 4075 - CRAB DIP DIVINE & GINGER CREAM CHEESE BALL - November 20, 2007

CREATED Nov 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
Flaked coconut  
Ginger snaps  

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