Nancy Fuller’s Louis Kemp® Buffalo Crab Dip
- 1 each Louis Kemp® Super Shreds Surimi Seafood 7929692400
- 1 1/2 lbs Cream cheese
- 1 1/2 cup Buffalo hot sauce
- 1 1/2 cup Ranch dressing
- 1 1/2 cup White cheddar cheese shredded
- 1 1/2 cup Blue cheese crumbles
Combine Louis Kemp shreds, cream cheese, hot sauce, ranch dressing, and white cheddar into large mixing bowl or electric mixer. Mix until all ingredients are incorporated.
Scoop mixture into 2 ½” half-hotel pan, sprinkle top with blue cheese crumbles and cover with foil.
Bake in a convection oven at 425⁰ for 20 minutes remove foil and bake for another 5 minutes until top is brown and internal temperature reaches 165⁰.
Spoon 4 oz. portion of dip into bowl or plate and serve with celery, carrots, crackers, or grilled bread.