Digital Access

Digital Access
Access and all Shaw Media Illinois content from all your digital devices and receive breaking news and updates from around the area.

Home Delivery

News, features, sports, opinion and more!

Email Newsletters

Sign up for MyWebTimes email newsletters and stay in the know.

THE RECIPE EXCHANGE: 4 recipes for your football viewing parties

Spicy crab dip served on crackers is a snack option to serve during football viewing parties.
Spicy crab dip served on crackers is a snack option to serve during football viewing parties.

Dear Lynn: I’m looking for some really good cookie recipes.Chocolate is always good, but any kind would be great. — Michelle, from Coldwater


Chad, from Adrian, says football season is his favorite time of the year. He makes his hot crab dip for snacking during the games. Lisa, from Caro, sent in her unique recipe for scrambled egg dip. Todd, from Battle Creek, says his bacon and horseradish dip is always a hit on game day. Pat, from Fayette, sent in her recipe for hot clam dip made in a loaf of pumpernickel bread.

Hot crab dip

1 8-ounce package cream cheese, softened

1 6-ounce can crabmeat, rinsed and well drained

2 teaspoons prepared mustard

1/4 cup mayonnaise

1/2 teaspoon garlic salt

1/2 teaspoon onion salt

1 teaspoon powdered sugar

Cut up cream cheese into a bowl. Add mustard, mayonnaise, garlic salt, onion salt and powdered sugar. Mix very well until all the ingredients are blended. Add crabmeat, breaking up any chunks and mixing well. Cover and chill in a glass or ceramic bowl for at least 1 hour. Delicious served with fresh vegetables or crispy crackers.

Scrambled egg dip

3 eggs

1 tablespoon butter

3 tablespoons white vinegar

3 tablespoons sugar

1 8-ounce package cream cheese, softened

2 tablespoons sliced green onion

1 tablespoon chopped green olives

Melt butter in a frying pan. Softly scramble eggs with vinegar and sugar. Dice the cream cheese and add to eggs, stirring until melted and blended. Remove from heat. Add onion and olives. With a spatula, scrape mixture into a serving dish. Cover and refrigerate until ready to use. Serve on whole wheat crackers or rye bread squares.  

Bacon and horseradish dip

4 ounces cream cheese, softened

3 tablespoons mayonnaise

1 tablespoon horseradish

1/2 teaspoon salt

1/8 teaspoon pepper

6 strips bacon

Fry bacon until crisp. Drain and crumble. Place cream cheese in a bowl. Add mayonnaise, horseradish, salt and pepper. Beat until smooth. Stir in crumbled bacon. Serve at room temperature.  

Hot clam dip

2 8-ounce packages cream cheese, softened

2 tablespoons dried onion

2 tablespoons beer

2 teaspoons Worcestershire sauce

2 teaspoons lemon juice

1 teaspoon Tabasco sauce

1/2 teaspoon salt

3 6.5-ounce cans chopped clams, drain and reserve 1/4 cup of liquid

1 round loaf pumpernickel bread

Place softened cream cheese in a large bowl. Add clam liquid, dried onion, beer, Worcestershire sauce, lemon juice, Tabasco sauce and salt. Beat with an electric mixer until well combined. Mix in clams. Cut a round hole in the top of the bread. Remove and save. Hollow out the loaf of bread. Place bread chunks in a plastic bag to keep fresh. Gently place clam dip mixture into the hole. Place the top of the loaf back on. Wrap in aluminum foil and place on a cookie sheet. Bake at 250 degrees for 3 hours. Serve with bread chunks, crackers or vegetables.

• LYNN ECKERLE is author of the weekly food column The Recipe Exchange along with a weekly blog, Fun, Food and More at She has published the cookbooks “Farmhouse Cooking” and “Country Cooking." She lives in Southern Michigan, loves country cooking, small-town living and taking the back roads. Send recipes and requests to The Recipe Exchange at

Loading more