• 16 oz Cream cheese, softened
  • 1/4 c Finely chopped green pepper
  • 2 tb Dairy sour cream
  • Rye crackers
  • 1/2 ts Salt
  • 1/2 ts Paprika
  • 1/2 ts Ground red pepper
  • 1/4 ts Garlic powder
  • 1/4 ts Ground thyme
  • 1 c Cooked crabmeat


Beat all ingredients except crabmeat, green pepper and crackers in 2.5-quart bowl on medium speed until well blended, about 1 minute. Stir in crabmeat and green pepper. Line a deep 1.5-pint bowl with plastic wrap; press mixture in bowl. Cover and refrigerate until firm, about 3 hours.

Unmold on serving plate; remove plastic wrap. Garnish with chili peppers if desired. Serve with crackers. 3 cups spread