Hot Crab Dip

To lighten, substitute reduced-fat cream cheese, light sour cream, 2% reduced-fat Cheddar cheese, and light mayonnaise. In my opinion this is not a good thing. It's a holiday enjoy!

Hot Crab Dip
10 appetizer servings
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2 (8-ounce packages cream cheese, softened
1 (8-ounce) container sour cream
1/4 cup good mayonnaise
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon dry mustard
1/4 teaspoon garlic salt
1 pound fresh crabmeat, drained and picked over twice, no shells please
1 cup (4-ounces) shredded Cheddar cheese
Garnish with fresh chopped parsley

1. Combine first 7 ingredients, stirring until blended. Fold in crabmeat.

2. Spoon mixture into an 11 x 7-inch baking dish; sprinkle evenly with Cheddar cheese.

3. Bake at 350 degrees for 35 minutes or until bubbly. garnish with parsley if desired. Serve immediately with crackers or toasted French Bread rounds.