1 (8 ounce) container sour cream or horseradish
1 cup shredded Cheddar cheese
1 (8 ounce) package cream cheese, softened
2 (3 ounce) packages cream cheese, softened
1 (8 ounce) can small currant jelly
1 tablespoon tomato paste
1 tablespoon prepared horseradish
1 tablespoon paprika
In a small mixing bowl, mix sour cream and horseradish. Allow the mixture to stand at room temperature for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Slice the shredded cheese in half, leaving half of the cheese for dip and dividing the remaining half for garnish.
In a medium bowl, mix cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cheeses: mustard, horseradish, paprika, crabmeat.
Spread one half of dip on the bottom of a 9x13 inch baking dish. Layer with the remaining half of cheese. Place second half of cheese on top and layer with cream cheese.
Bake in preheated oven for 15 minutes, or until bubbly. Garnish with fresh parsley flakes.