- 1 8 oz. cream cheese
- 1 bottle cocktail sauce (Sea Pass, if possible)
- 1 can Crabmeat, drained and boned
Layer above ingredients. Serve with melba rounds or sesame crackers.
DILLY DIP
- ²⁄₃ cup mayonnaise
- ²⁄₃ cup sour cream
- 1 tablespoon dried green onions
- 1 tablespoon dried parsley
- 1 teaspoon dill weed
- 1 teaspoon accent
- 1 tablespoon parsley
Refrigerate for 24 hours. Serve with vegetables.
ROKA DIP FOR VEGETABLES
- 1 8 oz. cream cheese
- 1 jar Roka cheese
- 2 ounces Roka cheese crumbled
- 1 tablespoon Worcestershire sauce
- 1 dash Tabasco
- 1 cup finely chopped watercress
- 4 green onions chopped
- ¹⁄₄ teaspoon garlic powder
- 2 tablespoons mayonnaise
- 1 teaspoon curry powder
- 1 teaspoon Beau Monde
- 1 cup sour cream
- 1 tablespoon onion flakes
Mix all ingredients in mixer. Serve with raw vegetables.