SPICY CRAB DIP
Servings: 3 cups dip
Prep Time: 10
Cook Time: 20
2 (8 ounce) packages light cream cheese, softened
1 (8 ounce) package imitation crab meat, flaked
2 tablespoons minced green onion
2 tablespoons FRANK'S® REDHOT® Cayenne Pepper Sauce or FRANK'S® REDHOT® XTRA HOT Cayenne Pepper Sauce
1 tablespoon prepared horseradish
1/2 cup sliced almonds
Preheat oven to 375°F. Beat or process cream cheese in electric mixer or food processor until smooth and creamy. Add crab, onion, Frank's RedHot Sauce and horseradish; beat or process until well blended.
Spread cream cheese mixture onto 9-inch pie plate. Top with almonds and sprinkle with paprika. Bake for 20 minutes or until mixture is heated through and almonds are golden. Serve with crackers or vegetable crudites.