HOT & SPICY SEAFOOD DIP
- 2 (8 oz.) pkgs. light cream cheese, softened
- ½ lb. flaked crab meat, drained
- ½ cup diced red bell pepper
- ¼ cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce
- 2 tbsp. minced green onion
- 1 tbsp. prepared horseradish
HEAT oven to 375°F. Beat cream cheese until smooth. Stir in crab meat, bell pepper, Frank's RedHot Sauce, onion and horseradish. SPREAD mixture into 9-inch pie plate. BAKE 20 min. or until hot. Serve with crackers or vegetables.