8 ounces chive and onion cream cheese, softened
\n1 teaspoon hot pepper sauce
\n1 teaspoon Worcestershire sauce
\n2 tablespoons chopped fresh dill
\n2 tablespoons white wine
\n1\/4 cup half and half
\n1 cup crabmeat, chopped
\n1 cup cooked shrimp, chopped
\n1\/4 cup shredded Parmesan
\n1 loaf sourdough round bread or baguette, cut into 16 slices
\nOlive oil<\/p>\n
Preheat oven to 400 degrees F.<\/p>\n
Combine the first 6 ingredients in a large bowl. Mix on medium speed using a hand mixer until blended. Fold in the crab and shrimp. Transfer to a shallow 2-cup baking dish. Top with Parmesan. Bake for 20 minutes or until top is lightly brown.<\/p>\n
To make toast points, place bread slices on a baking sheet. Brush with olive oil on both sides. Bake in oven for 8 minutes while dip is also baking. Serve crab and shrimp dip with toasted bread slices.<\/p>\n","protected":false},"excerpt":{"rendered":"
8 ounces chive and onion cream cheese, softened 1 teaspoon hot pepper sauce 1 teaspoon Worcestershire sauce 2 tablespoons chopped fresh dill 2 tablespoons white wine 1\/4 cup half and half 1 cup crabmeat, chopped 1 cup cooked shrimp, chopped 1\/4 cup shredded Parmesan 1 loaf sourdough round bread or baguette, cut into 16 slices … <\/p>\n