Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

1 1/2 c kidney beans; cooked
1 ts lemon juice
1 tb cumin; ground
1/4 c sour cream
1 ts hot sauce
1 tb coriander; ground
Mash the beans by hand, using a fork or the back of a wooden spoon. Blend
in the sour cream, mixing until smooth. Add all the other ingredients and
blend well. Cover and chill. Makes about 1 3/4 cups of dip. SUGGESTED
DIPPERS: Polish Sausage, Celery, Corn Crackers
Clarence's Krabdip
16 oz sour cream
16 oz philadelphia cream cheese
2 ea onions, small, chop fine
3 ts garlic (polaner/fiesta)
2 ts white pepper
1 ts red pepper
2 ts horseradish (or 2 piece
1 ea half bottle chives
8 oz louis rich krab (or more)
2 ts lemon herb seasoning
1/2 cn mushrooms
Chop onions in blender or processor. Be careful of
adding liquid to the dip and making it runny. Chop
Krab into small (but identifiable) pieces. Combine the
cream cheese and sour cream in Blender/Processor.
Add the spices and blend them in Add onions
and Krab and mix well. (Mix by hand to avoid chopping
the Krab into smaller pieces)
Store in refrigerator for several hours. If Dip is
too runny, add some dehydrated onions to absorb the
excess liquid. Serve with crackers, chips or vegetables.

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