Wednesday, February 09, 2005

Hot Crab Dip 2

8 oz. cream cheese, softened
6 oz can crabmeat spread, drained and flaked
1/2 c. dairy sour cream
2 Tb. green onions, finely chopped
1 Tb. milk
1 tsp. lemon juice
1/4 tsp. garlic salt
1/2 tsp. pepper
1/2 c. toasted sliced almonds

Heat oven to 375 degrees. In a medium bowl,
combine all ingredients, except almonds; mix well.
Spread in an ungreased 9 inch pip plate or
shallow 1 qt. casserole dish. Sprinkle with almonds.
Bake for 15-20 minutes or until thoroughly heated.
Serve with crackers.

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