There were errors in two of the winning recipes in the 28th annual Recipes from Our Readers, published last Thursday.

The addition of 2-3 tablespoons of horseradish sauce was to be included in the Lump Crabmeat Dip, but was accidentally added to the Chicken and Spinach Tortellini Soup.The correct recipes are reprinted here. We apologize to our winners and our readers for the mix-up.Lump Crabmeat DipPeggy Zimmerman, Tamaqua1 cup cream cheese, softened½ cup mayonnaise1 tablespoon Dijon mustard½ tablespoon lemon juiceAbout 1 tablespoon extra-virgin olive oil, optionalKosher salt and freshly ground black pepper2 tablespoons chopped chives1 ½ cups (about 12 ounces) lump crabmeat, drained and picked over2-3 squeezes of horseradish sauceIn a food processor or blender, add the cream cheese, mayonnaise, horseradish and Dijon and blend until smooth. Then add the lemon juice and olive oil, if desired, and season with salt and freshly ground black pepper. Process until all the ingredients is well combined, scraping down the sides with a rubber spatula as you go. Place the mixture into a large mixing bowl and fold in the chopped chives and crabmeat. Adjust seasoning with salt and pepper then cover and set aside in the refrigerator. To serve, line a bowl with curly green leaf lettuce. Fill the bowl with the crab mixture. Place the bowl in the center of a platter. Fill the platter with an assortment of your favorite crackers.Chicken and Spinach Tortellini SoupLillian Birkmier, Tamaqua1 ½ cups sliced fresh mushrooms2 tablespoons butter2 garlic cloves, minced4 14.5-ounce cans reduced-sodium chicken broth1 9-ounce package refrigerated cheese tortellini4 cups shredded rotisserie chicken1 6-ounce package fresh baby spinach, coarsely chopped½ teaspoon pepper8 teaspoons grated Parmesan cheeseIn a large pot, saute mushrooms in butter until tender. Add garlic; cook 1 minute longer. Add broth and bring to a boil. Stir in tortellini; return to a boil. Cook for 7-9 minutes or until tender, stirring occasionally. Add the chicken, spinach, and pepper; cook until spinach is wilted. Sprinkle each serving with 1 teaspoon cheese. Yield: 8 servings.