Crab Dip

• PHILADELPHIA Original Cream Cheese, softened
• 2-1/2 cups KRAFT Real Mayo Mayonnaise or MIRACLE WHIP Dressing
• 2 qt. KRAFT CHEDASHARP Pasteurized Process American Cheese Shred
• garlic confit puree
• 1/4 cup harissa paste
• 2 Tbsp. nam pla (fish sauce)
• 2 Tbsp. LEA & PERRINS Worcestershire Sauce
• 2 Tbsp. fresh lemon juice
• 2 Tbsp. TAPATIO Hot Sauce
• canned lump crabmeat, picked

1. Whip cream cheese with electric mixer fitted with paddle attachment until smooth.
2. Add remaining ingredients except crab; mix on low until incorporated.
3. Add crab, mixing on low until well blended.
4. Portion 8 oz.
5. or about 1 cup into each of 20 heatproof bowls (or into 10 bowls for trial recipe).
6. Broil until lightly browned; stir.
7. Finish in the broiler until golden brown.

philadelphia original cream cheese, mayonnaise, chedasharp, garlic, harissa paste, fish sauce, worcestershire sauce, lemon juice, lump crabmeat

Taken from www.kraftrecipes.com/recipes/crab-dip-171174.aspx (may not work)