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Crab And Shrimp Dip


  • Serves 4.


  • 8-oz. pkg. chive and onion cream cheese, softened
  • 1 teaspoon hot pepper sauce
  • 1 teaspoon Worcestershire sauce
  • 1 Tablespoon plus 1 teaspoon chopped fresh dill
  • 2 Tablespoons white wine
  • 1 cup cooked crabmeat, flaked
  • 1 cup cooked shrimp, chopped
  • 1/3 cup shredded Parmesan cheese
  • 1 loaf sourdough baguette, cut into 16 slices
  • Olive oil


Preheat oven to 400°. Combine first 5 ingredients in large bowl. Mix on medium speed using a hand mixer until blended. Fold in crab and shrimp. Transfer to shallow, 2-cup baking dish. Top with Parmesan. Bake for 20 minutes or until top is lightly brown.

To make the toasted bread slices, place bread slices on baking sheet. (You may also use wheat or pumpernickel toast points.) Brush with olive oil on both sides. Bake in oven for 8 minutes while dip is also baking. Serve dip with toasted bread slices.

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