| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
Dip |
15 |
Servings |
INGREDIENTS
| 1 |
pk |
(8-oz) cream cheese; softened |
| 1 |
tb |
Mayonnaise |
| 1/4 |
ts |
Worcestershire sauce |
| 1 |
|
Lemon; juice of |
| 1/2 |
ts |
Seasoned salt |
| 1/2 |
ts |
Lemon pepper |
| 1 |
|
Jar (12-oz) cocktail sauce |
| 1 |
cn |
(6-oz) crabmeat; drained and flaked |
| 1 |
pk |
(4-oz) Monterey Jack cheese; grated |
| 1 |
pk |
(4-oz) Mozzarella cheese; grated |
| 6 |
|
Green onions (tops and bottoms); chopped |
| 1/2 |
|
Bell pepper; chopped |
| 1/2 |
c |
Chopped ripe olives |
| 1 |
|
Tomato; chopped |
INSTRUCTIONS
Mix cream cheese until smooth. Add mayonnaise, Worcestershire, lemon juice
and seasonings. Spread on the bottom of a 9x13 pyrex dish or serving
platter. Refrigerate while preparing other toppings. Drain and flake
crabmeat. (Shrimp may be substituted for crabmeat.) Chop onions, bell
pepper, olives and tomato. Layer ingredients on top of cream cheese as
follows: cocktail sauce, crabmeat, Monterey Jack cheese, Mozzarella cheese,
green onions, bell pepper, olives and tomatoes. Serve with melba rounds or
crackers.
MELINDA MORSE
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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