Hot Crab Dip

A mixture of creamy cheeses, sweet crabmeat, pungent spices and toasted almonds, this crab dip can't be beat.

Makes 20 servings (2 tablespoons each)

1 package (8 ounces) cream cheese, softened
1/4 cup grated Parmesan cheese
4 medium green onions, thinly sliced (1/4 cup)
1/4 cup mayonnaise or salad dressing
1/4 cup dry white wine or apple juice
2 teaspoons sugar
1 teaspoon ground mustard
1 garlic clove, finely chopped
1 can (6 ounces) crabmeat, drained, cartilage removed and flaked
1/3 cup sliced almonds, toasted, if desired

1. Heat oven to 375 degrees 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, 9 x 1 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.

Nutrition Information: 1 Serving: Calories 95 (Calories from Fat 70 ); Total Fat 8 g (Saturated Fat 3 g); Cholesterol 20 mg; Sodium 95 mg; Total Carbohydrate 2 g (Dietary Fiber 0g); Protein 4 g

Percent Daily Value*: Vitamin A 4 %; Vitamin C 0%; Calcium 4 %; Iron 2 %

Exchanges: 1/2 High-Fat Meat; 1 Fat

*Percent Daily Values are based on a 2,000 calorie diet.

Do-Ahead Tip:
Prepare this favorite from the ‘50s, and spread it in a casserole dish up to 4 hours ahead. Cover and refrigerate; bake as directed.

Special Touch:
For holiday parties, sprinkle extra sliced green onions in a wreath shape, and make a bow with pimiento.

Recipe and photograph provided courtesy of Betty Crocker 2007/TM General Mills All Rights Reserved