Sea Food Dip (Louis Kemp version)

Ingredients

• 2 pkgs. (8 oz. each) reduced-fat cream cheese
• 1 pkg. (8 oz.) Louis Kemp Crab Delights flakes
• 2 Tbsp. finely chopped onion
• 1 Tbsp. prepared horseradish
• 1 tsp. Woreestershire sauce (spelled as written)
• 4 to 5 drops hot pepper sauce
• ¼ cup finely chopped walnuts
• Paprika

Method

Stir the cream cheese until slightly softened. Blend in remaining ingredients except walnuts and paprika. Spread mixture in a 9-inch pie plate. Top with walnuts and sprinkle with paprika. Bake uncovered at 375° for 25 minutes until lightly browned.

Notes

⚠ ALREADY PUBLISHED — publish: hold, do not queue

Live in The Library on the Residence side. Note carefully: The Library carries TWO seafood dips — "Sea Food Dip" and "Sea Food Dip (Second Version)" — and this card is the second one, matched by the Louis Kemp brand name, which only that version carries. Held until the published URL is recorded.

There is a second seafood dip card somewhere. The Library's first version is the same recipe with the brand name generalised to "crab flakes" and the ingredient order slightly different — which means the earlier transcriber had two distinct cards in front of them, not one. Watch for it in the remaining scans, and when it appears, file it as sea-food-dip-<distinguishing-source>.pdf rather than letting it collide with this one. That is why this file carries the Louis Kemp qualifier rather than the bare name.

Complete card — ingredients on the front, method on the back, temperature and time both stated. One of the tidiest in the box.

Filed under appetizer although it is served hot from the oven; the wing's course vocabulary has no "dip" term and appetizer is the closest canonical fit.