HOT & SPICY SEAFOOD DIP

Ingredients

  • 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.

View full recipe at SpringPad

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