Hot Crab Dip with Saigon Dreams
Bring this zesty, nutty, and herbal crab dip to your next get-together.
- 2 x 120g cans of crab meat
- 1/2 cup mayo
- 1/2 cup cream cheese
- 2-3 tbsp Pixie Chicks Saigon Dreams
- 1/2 cup flaked almonds
Mix everything together, reserving half the almonds. Tip into a small baking dish and sprinkle remaining almonds on top. Bake at 350 F until golden and bubbling. Eat greedily in one sitting ;)
Recipe & photo from the lovely Mrs. Jones' Jams.