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Cookbook
Featured Recipe Hot Crab Dip Using Yogurt and Cream Cheese Spread from Franklin Foods 1 7-oz container of Hahn's Heavenly Plain Yogurt and Cream Cheese Spread 1 cup fresh lump-style crabmeat, picked over 1 tablespoon (scant) fresh lemon juice 1-3/4 tsp. minced onion Salt and freshly ground black pepper Crackers or fresh raw vegetables In a mixing bowl, combine the cream cheese, crabmeat, lemon juice, and onion. Mix with a large fork to combine well. Season with salt and pepper to taste. Transfer to a 2-3 cup ramekin (or any oven-proof container), smoothing the top. (This recipe can be made ahead and refrigerated at this point - for up to 2 days.)
