Shelly's Recipe

SHRIMP AND CRAB DIP

Category: Dips - Seafood Hot

1 medium onion, minced
2 garlic cloves, minced
1/2 of a red bell pepper, minced
10 white mushrooms, minced
2 packages (8 ounces each) cream cheese, softened
1 (6 ounce) can crabmeat (Victoria brand recommended)
1 cup shredded cheddar cheese
Additional shredded cheddar cheese (for topping)
Nacho chips or toasted pita bread, cut into triangles (for serving)

In a small pan, saute onion and garlic. Next saute bell pepper, then mushrooms. Set aside to cool.

In a bowl soften cream cheese with a spoon. Add cooled vegetables, crab meat and 1 cup cheese. Store in container in fridge until ready to serve.

TO SERVE:
Place dip in an ovenproof shallow bowl. Spread dip evenly in bowl and top with the additional shredded cheddar cheese.

Warm slightly in microwave, then bake in oven at 350 degrees F, until slightly bubbling and the top is starting to turn golden brown.

Sprinkle with chopped parsley and top with a parsley sprig. Serve with nacho chips and/or pita triangles.

Makes 15 servings