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Hot Cheese Dip https://www.metro.ca/userfiles/image/recipes/Trempette-chaude-fromage-creme-216.jpg PT15M PT15M PT30M
Microwave cookingIn the food processor, mix the Kraft Philadelphia cream cheese and the milk until smooth.Add the rest of the ingredients.Place in a bowl to micro-wave.Cook 2 to 3 minutes at high; mix.Serve with raw vegetables or fruits
6
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1 cup (250 g) cream cheese 2/3 cup (170 mL) 2% milk 5 oz (150 g) crab meat, drained 1 tsp. (5 mL) dried basil 1/2 tsp. (3 mL) dried oregano 0.500 garlic clove pepper to taste
Hot Cheese Dip

Hot Cheese Dip

Rate this recipe
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  • Gluten-free
6
servings
0:15
Preparation
0:15
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 cup
    (250 g)
    cream cheese
  • 2/3 cup
    (170 mL)
    2% milk
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    NATREL ORGANIC MILK

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    $5.49 ea.

    2 L, SELECTED VARIETIES


    SAVE $1.00
    NATREL LACTOSE FREE OR PLUS MILK

    NATREL LACTOSE FREE OR PLUS MILK

    $5.49 ea.

    2 L SELECTED VARIETIES


  • 5 oz
    (150 g)
    crab meat, drained
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    Flyer Deal  (1)
    SNOW CRAB LEGS

    SNOW CRAB LEGS

    $12.99 /lb

    FROZEN OR PREVIOUSLY FROZEN, 2.84/100 g


  • 1 tsp.
    (5 mL)
    dried basil
  • 1/2 tsp.
    (3 mL)
    dried oregano
  • 0.500
    garlic clove

  • pepper to taste
Imprimer ma sélection

Preparation

Microwave cooking

In the food processor, mix the Kraft Philadelphia cream cheese and the milk until smooth.

Add the rest of the ingredients.

Place in a bowl to micro-wave.

Cook 2 to 3 minutes at high; mix.

Serve with raw vegetables or fruits

Source : Metro

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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