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How can I rescue this recipe that has too much nutmeg in it?
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?
2 Answers
- Anonymous1 decade agoFavorite 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.
- Anonymous5 years ago
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.)