I made an imitation crab dip with a sour cream and cream cheese base. It was so bland, so I kept searching for spices to liven it up. I read a recipe on line that called for Nutmeg, so I tried some, and it just tastes WAY too much of Nutmeg. Not too tasty. I added some cheese to help neutralize, but it still is so Nutmeg-Y. Anyone have any ideas of how to rescue this recipe, or is it destined to be garbage?
Anonymous
Favorite Answer
I'd add either more sour cream, cream cheese, or some of both. next time you make that dip, try adding just a tad of horseradish, & a bit of granulated garlic powder. I make a clam dip with sour cream & cream cheese, but add the horseradish, garlic, & a little freshly ground pepper. it's delicious. If you dont care for horseradish, try some Old Bay Seasoning. That's also excellent in seafood dips.
Anonymous
CRAB CHEESE FONDUE 2 c. Velveeta cheese 2 c. cheese 1/2 c. milk 1/4 c. wine, white 2 tsp. lemon juice 1 (7 oz.) can crab meat 1 (7 oz.) can shrimp Melt cheese with liquids, blend in seafood. I usually prepare this on top of the stove and then put in fondue pot (sprayed with Pam). Serve with pieces of French bread to dip. (Can use all crab meat.)