Hot Crab Dip 2

Two 8 oz pkg cream cheese, softened
1/2 cup mayonnaise
1/4 cup Chablis or other dry white wine
2 green onions, chopped
2 cloves garlic, minced
1/2 tsp Worcestershire sauce
12 oz crabmeat
1/4 cup chopped pimento
Crackers, fresh vegetables or bread cubes

In small bowl with mixer at medium speed, beat cream cheese until smooth and fluffy. Gradually beat in mayonnaise, wine, green unions, garlic and Worcestershire until smooth and well blended. Stir in crab and pimento. Spoon mixture into 2-quart casserole.

Bake at 350F for 20 minutes or until very warm, stirring once. Stir before serving. Serve with crackers, fresh vegetables or bread cubes for dipping.

Makes 3-1/2 cups.

To Microwave:
Prepare as above (Do Not Bake). Spoon mixture into 2-quart microwave-safe casserole. Cover with lid; microwave on HIGH 4 minutes or until very warm, stirring twice during cooking. Stir before serving.

Crab Dip in Bread Basket:
Prepare as above, but do not spoon crab mixture into casserole. Slice top off 2-lb round loaf of bread. Scoop out center of loaf to make a basket; cube bread for dipping (reserve excess to make bread crumbs for another use). Place bread loaf on baking sheet; fill center with crab mixture. Bake at 350F for 45 minutes or until very warm. (If preparing microwave version, do not bake. Spoon warm crab dip into bread basket; serve.

To use a 1 lb bread loaf for dip, fill bread basket with only part of the dip. After most of dip is eaten, heat remaining dip and refill bread.

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Appetizers, Dips

Cajun Country -- New Iberia, Louisiana