Make this Cheesy Hot Red Pepper and Crab Spread for your next party and watch it disappear. If you're a fan of cheese and peppers, this crab spread is for you!
What do I need ?
Original recipe yields 24 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1-1/2 cups Cracker Barrel Shredded 4 Cheese Italiano Cheese, divided
1 cup Philadelphia Light Brick Cream Cheese Spread
1 tsp. dried oregano leaves
1 red pepper, chopped
1 small onion, finely chopped
1 can (120 g) crabmeat, drained
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How do I make it ?
Heat oven to 375°F.
Reserve 1/2 cup shredded cheese; refrigerate until ready to use.
Mix cream cheese spread and oregano in medium bowl until blended. Add remaining shredded cheese and remaining ingredients; mix well. Spread onto bottom of 9-inch pie plate sprayed with cooking spray.
Bake 20 min. or until crab mixture is heated through and top is lightly browned. Top with reserved shredded cheese.
Kraft Kitchen Tips!
Mix spread ingredients as directed. (Do not bake.) Refrigerate up to 2 days. When ready to serve, bake in 375ºF oven 25 min. or until heated through. Top with reserved shredded cheese.
Sprinkle with chopped fresh parsley just before serving.
Serve with your favourite crackers.
Calories From Fat
% Daily Value
Total fat 4 g
Saturated fat 2.5 g
Cholesterol 15 mg
Sodium 110 mg
Total carbohydrate 2 g
Dietary fibre 0 g
Sugars 1 g
Protein 2 g
24 servings, 2 Tbsp. (30 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.