Hot Crab Dip

A mixture of creamy cheeses, sweet crabmeat, pungent spices and toasted almonds, this crab dip can’t be beat. MORE + LESS -

Ingredients

package (8 ounces) cream cheese, softened

1/4

cup grated Parmesan cheese

medium green onions, thinly sliced (1/4 cup)

1/4

cup mayonnaise or salad dressing

1/4

cup dry white wine or apple juice

teaspoons sugar

teaspoon ground mustard

garlic clove, finely chopped

can (6 ounces) crabmeat, drained, cartilage removed and flaked

1/3

cup sliced almonds, toasted, if desired

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1

Heat oven to 375°F. Mix all ingredients except crabmeat, almonds and crackers in medium bowl until well blended. Stir in crabmeat.
2

Spread crabmeat mixture in ungreased pie plate, 9x1 1/4 inches, or shallow 1-quart casserole. Sprinkle with almonds.
3

Bake uncovered 15 to 20 minutes or until hot and bubbly. Serve with crackers.

Prepare this favorite from the ‘50s, and spread it in a casserole dish up to 4 hours ahead. Cover and refrigerate; bake as directed.
For holiday parties, sprinkle extra sliced green onions in a wreath shape, and make a bow with pimiento.