INGREDIENTS
- 2 pkg. cream cheese, softened (8 oz. each)
- 1 cup sour cream
- 1 1/2 oz. pkg. dry vegetable soup mix
- 12 oz. bottle cocktail sauce
- 6 oz. can crabmeat, drained
DIRECTIONS
- Beat cream cheese until fluffy; mix in sour cream and soup mix.
- Mound on a small serving platter; pour cocktail sauce on top.
- Sprinkle with crabmeat; cover and chill for at least one hour before serving.
- Makes about 3 cups.
