Louis Kemp® Buffalo Crab Dip

Prep: Combine Louis Kemp shreds, cream cheese, hot sauce, ranch dressing, and white cheddar into large mixing bowl or electric mixer. Mix until all ingredients are incorporated. Scoop mixture into 2 ½” half-hotel pan, sprinkle top with blue cheese crumbles and cover with foil. Bake in a convection oven at 425⁰ for 20 minutes remove foil and bake for another 5 minutes until top is brown and internal temperature reaches 165⁰. Service: Spoon 4 oz. portion of dip into bowl or plate and serve with celery, carrots, crackers, or grilled bread. Recipe courtesy of Nancy Fuller.