This creamy dip doubles as an appetizer and a stuffing for boneless chicken breasts. It can easily be made a day ahead and baked just before guests arrive. Reserve 1/2 cup of the unbaked dip for Crabmeat-Stuffed Chicken Breasts.
This recipe goes with Crabmeat-Stuffed Chicken Breasts
Oxmoor House MAY 2006
Combine first 13 ingredients, stirring well. Gently fold in crabmeat. Spoon dip into a lightly greased 8" square baking dish. Bake at 350° for 30 minutes or until bubbly. Serve with crackers or Melba toast rounds.
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