Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

1 c nonfat mayonnaise
1 c nonfat sour cream
8 oz can water chestnuts,
1 drained and finely chopped
2 tb chopped pimentos
1 tb chopped green onions -- or
1 to taste
1 ts beef bouillon granules
1/2 ts worcestershire sauce
1/4 ts garlic powder
1 ds cayenne pepper
Combine everything and mix well. Cover and chill. Stir before
serving. Any 2-cup combination of sour cream, mayonnaise, or drained
yogurt may be used.
Makes about 2 1/2 cups.
Patout's Hot Crab Dip
1/2 c butter (1/4 lb)
2 ea medium yellow onions, choppe
1 ea small bell pepper, chopped
2 ea garlic cloves, minced
1 pt heavy cream,
1 c green onions, chopped
1/2 c parsley, chopped
1 ts dried basil
1 ts dried thyme
2 ts salt
2 ts ground black pepper
1 ts ground white pepper
1 5-6 shots tabasco sauce
1 lb fresh white crab meat
Melt the butter in a medium saucepan over medium heat.
Add the onions, bell pepper, and garlic and saute for
10-15 minutes, until wilted. Stir in the cream and
bring to a simmer. Stir in the cream and bring to a
simmer. Stir in the green onions, parsley, herbs, and
seasonings and continue to simmer until the cream has
reduced by about a quarter and the sauce is thick.
Stir in the crab meat, return to a simmer, and let
cook 2-3 minutes more. Pour into a chafing dish and
serve as an hors d'oeuvre or as part of a buffet with
crackers or Melba toast.
Peanut Butter Dip
1 onion; grated
1 c chunky peanut butter
2 ts fresh lemon juice
1 ds hot pepper sauce
1 assorted crudites *
Press onion through strainer to extract juice. Mix 3 tablespoons onion
juice, peanut butter, lemon juice and hot pepper sauce in small bowl. (Can
be prepared 2 days ahead. Cover tightly and refrigerate. Bring peanut
butter dip to room temperature before continuing.) Garnish peanut butter
dip with fresh chives. Serve with crudites.
* Assorted crackers or fresh vegetables

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