CREAMY CRAB AND RED PEPPER SPREAD

By Sube

2 green onions, thinly sliced, divided
1 tub (250 g) Philadelphia Light Cream Cheese Spread
1 can (120 g) chunk crabmeat, drained, or frozen
½ cup shredded Cracker Barrel Old Cheddar Cheese Light – Made with 2% milk
½ cup finely chopped red peppers
1 tbsp. Dijon mustard

Ingredients

• Reserve 2 tbsp. green onions.
• Mix remaining onions with all ingredients.
• Refrigerate at least 1 hour
• Sprinkle with reserved onions. Serve with crackers

Preparation

Step 1

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