Ingredients - Serves 6-8

  • 8 oz Cream Cheese (softened)
  • 1/2 cup Plain Greek Yogurt
  • 5 oz Havarti Cheese (shredded)
  • 1/4 cup Mayonnaise
  • 2 tsp Horseradish
  • 1 small Jalapeño (seeded and chopped)
  • 1 tbsp Chives (chopped)
  • 1 Red Bell Pepper (seeded and chopped)
  • 1 cup fresh Spinach (chopped)
  • 6 oz can Crabmeat (drained)
  • 1 Bag Pita Chips or Crackers

Dave loves his horseradish. He loves it on his bloody marys, his sandwiches and in his dip. I just don't love it on his breath afterwards. I jokingly tell my husband that he has dragon's breath after eating it. So I felt it only fitting that I call this dip Dragon's Breath in honor of its healthy dose of horseradish. But have no fear, even though it has a little bite, this dip is creamy enough that you shouldn't be shunned. Well, at least not too much.

Directions - Prep: 15mins, Cook:25mins, Ready:40mins

  1. Preheat oven to 350 degrees F.
  2. In a large mixing bowl combine the softened cream cheese, yogurt, shredded Havarti, mayonnaise, and horseradish. Beat on low with an electric mixer until well mixed.
  3. Chop jalapeño, red bell pepper, chives, and spinach and lightly fold into cheese mixture.
  4. Drain crabmeat and fold into mixture.
  5. Transfer to a 1 quart shallow backing dish and bake for 25 minutes.
  6. Remove from oven, allow to cool slightly.
  7. Serve warm with your favorite pita chip, cracker, or sourdough bread.