Recipe - Clarences Krabdip

16 ounce Sour Cream
16 ounce Philadelphia Cream Cheese
2 Onions, small, chop fine
3 teaspoon Garlic (Polaner/Fiesta)
2 teaspoon White Pepper
1 teaspoon Red Pepper
2 teaspoon Horseradish (or 2" piece"
1 Half bottle chives
8 ounce Louis Rich Krab (or more)
2 teaspoon Lemon & Herb Seasoning
One half cn Mushrooms

Chop onions in blender or processor. Be careful of adding liquid to the
dip and making it runny. Chop Krab into small (but identifiable) pieces.
Combine the cream cheese and sour cream in Blender/Processor.
Add the spices and blend them in Add onions and Krab and mix well.
(Mix by hand to avoid chopping the Krab into smaller pieces) Store in
refrigerator for several hours. If Dip is too runny, add some dehydrated
onions to absorb the excess liquid. Serve on crackers, chips or vegetables.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini