What to Serve at Bunco #1

When it's my turn to host Bunco I'm always looking for something good to serve. Usually it's an appetizer out of a box - as I don't do well with multiple-ingredient recipes.

But this last week I tried something new from the Better Homes and Gardens magazine "Appetizers". Great issue and I hope to try many more recipes - especially the drinks!

For Bunco I made Crab and Horseradish Havarti Dip - Yummm!

Prep: 15 minutes Bake: 25 minutes Oven: 350F

Ingredients:
1 8oz package of cream cheese, softened
1 1/4 cup shredded horseradish and chive Havarti cheese. (I couldn't find this so I used Havarti cheese and added 2 teaspoons horseradish and cut up some fresh chives)
1/3 cup dairy sour cream
1/4 cup mayo or salad dressing
6 ounces cooked crab meat
1 cup shredded fresh baby spinach

1.) Preheat oven to 350F. In bowl combine cream cheese, Havarti cheese, sour cream and mayo. Beat with electric mixer on medium speed until well mixed. Fold in crab meat and spinach.
2.) Transfer mixture to a 1-quart souffle dish or shallow backing dish. Bake about 25 minutes or until heated through. Serve with assorted breads. Makes 3 cups.

I served with a crispy french bread loaf cut very thin. Then I made shaped bread in a Pampered Chef Bread tube and cut that thin for a softer bread. Then I made Pillsbury Bread Sticks which were perfect for dipping.

This magazine is FULL of great appetizer recipes.

You can buy your own copy on Amazon: