Hot Creamy Crab Dip

• 2 8-oz. pkgs. cream cheese
• 1/4 c. mayonnaise
• 2 Tbsp. grated onion
• 1 tsp. minced fresh garlic
• 1/2 c. sour cream
• 2 Tbsp. white wine (or cream)
• 1 Tbsp. Dijon mustard
• 3 drops hot pepper sauce, or more to taste
• 1 6-1/2 oz. can crab meat OR 2 c. boneless salmon, drained and flaked
• 1/2 c. fresh parsley, minced
• 1/2 slivered almonds, toasted
• Paprika

1. In a medium-size saucepan, combine the cream cheese, sour cream, mayonnaise, wine (or cream), onion, mustard, garlic, and hot pepper sauce.
2. Fold in the crab meat (or salmon) and 1/4 c. parsley.
3. Warm over medium heat, stirring constantly, just until hot; do not boil.
4. Spoon into a warm chafing dish (or other serving dish) and sprinkle with the remaining parsley, the almonds, and paprika.
5. Makes about 4 c.
6. Serve with crackers.

cream cheese, mayonnaise, onion, fresh garlic, sour cream, white wine, mustard, pepper sauce, crab meat, fresh parsley, almonds, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=65001 (may not work)