Cookin’ with Carolyn Crab Rangoon Dip

Cookin’ with Carolyn Crab Rangoon Dip

12 oz. cream cheese, softened
2 cans (6 oz. each) crabmeat, drained and picked for shells
3 scallions, chopped
2 Tbsp. chopped sweet roasted red peppers
3/4 cup shredded Swiss cheese
1/3 cup grated Parmesan cheese
1 tsp. prepared horseradish
1 Tbsp. Worcestershire
1 Tbsp. milk
1/4 tsp. garlic powder
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
2 Tbsp. chopped slivered almonds
1 scallion, green part only, chopped, for garnish
Preheat oven to 375 degrees F. Grease an 8×8-inch baking dish. In a bowl, mix together cream cheese, crabmeat, scallions, roasted peppers, Swiss, Parmesan, horseradish, Worcestershire, milk, garlic powder, salt and pepper. Transfer mixture to prepared baking dish. Bake for 20-25 min., or until bubbly around edges. Top with almonds and bake for 5 min. more. Garnish with chopped green scallions. Makes 25 servings. Enjoy!