Potato Thumbprints

Ingredients

• 1 8-oz. package Salads of the Sea® Smoky Bacon Crab Dip
• 1 16-oz. package of shredded fresh potatoes (available in the produce section)
• 2 eggs, beaten
• 1 tbsp. flour
• 1 tsp. salt
• 1 tsp. pepper

Directions

1. Preheat oven to 350º F. Spray two mini muffin pans liberally with cooking spray.
2. In a large mixing bowl, combine potatoes, eggs, flour, salt and pepper until well mixed.
3. Place one heaping tablespoon of the potato mixture into each muffin slot.
4. Press your thumb into each muffin slot to create cups or “thumbprints” with the mixture. (Hint: try to keep thumbprints even in thickness to ensure even baking.)
5. Spray thumbprints with cooking spray and bake at 350º F for 5 to 6 minutes, allowing them to brown.
6. Remove from oven and allow thumbprints to cool before gently removing them from the pans.
7. Fill each thumbprint with one tablespoon of Salads of the Sea® Smoky Bacon Crab Dip. Garnish and serve. (Unused thumbprints can be stored in an air-tight container for up to 3 days.)