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\author{Kenneth John Odle}
\title{Killer Crab Dip}
\begin{document}
\begin{LARGE}
\textbf{Killer Crab Dip}
\end{LARGE}

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\begin{multicols}{2}

The main ingredient in this dish is actually not crab. It's imitation crab, better known as \textit{surimi}.

\end{multicols}

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\begin{large}
\textbf{Ingredients}
\end{large}

\begin{itemize}
 \item 4 oz. cream cheese, softened at room temperature
 \item \nicefrac{1}{4}cup mayonnaise
 \item 2 Tbs. sour cream
 \item 8 oz. surimi, cut into small chunks
 \item 1\nicefrac{1}{2} tsp dried dill
 \item 1 tsp Worcestershire sauce
 \item \nicefrac{1}{4} tsp vinegar based hot sauce (i.e. Frank's)
 \item 2-3 green onions
\end{itemize}
\medskip

\begin{large}
\textbf{Method}
\end{large}

\begin{enumerate}
 \item Combine the cream cheese, mayonnaise, sour cream, Worcestershire, hot sauce, and dill, stirring until well combined.
 \item Chop the bottom parts of the green onions into a fine mince and stir into the cream cheese mixture.
 \item Gradually fold in the surimi, so as not to break up the chunks.
 \item Chill in the refrigerator 2-3 hours or overnight.
 \item Slice the tops of the green onions into thin rings and use for garnish.
\end{enumerate}
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