Big Benny's Crab Dip Recipe

Ingredients

2 (10 ounce) cans sliced mushrooms

1 (8 ounce) can crushed pineapple, drained

2 (6 ounce) cans crabmeat, crushed

1 (3 ounce) package cream cheese at room temperature

1/2 cup powdered sugar

Directions

In a medium bowl, mix mushroom soup, crushed pineapple and crabmeat. Mix together and refrigerate for at least 3 hours before serving.

In a small saucepan, combine cream cheese and powdered sugar. Mix together and place over medium heat until bubbly. Remove from heat; mix in crabmeat mixture. Spread mixture into a greased 8 inch square pan. Cover and refrigerate until serving.

Comments

Lindi(LMY, ii. i.i) writes:

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I am Greek and this is not your typical karithopita. It has some karé touches, but nothing rocket science behind it. Most restaurants ignore the vase and spoon into bowl with plice, like traditional karaza puts it together. This is how I

Big Benny's Crab Dip Recipe

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