Hot Creamy Crab Dip

• 2 (8 oz.) pkg. cream cheese
• 1/2 c. sour cream
• 1/4 c. mayonnaise
• 2 Tbsp. white wine or cream
• 2 Tbsp. grated onion
• 1 Tbsp. Dijon mustard
• 1 tsp. minced fresh garlic
• 3 drops hot pepper sauce or to taste
• 1 (6 1/2 oz.) can crabmeat or boneless salmon, drained and flaked
• 1/2 c. minced fresh parsley
• 1/2 c. slivered almonds, toasted
• paprika
• assorted crackers

1. Mix cream cheese, sour cream, mayonnaise, wine, onion, mustard, garlic and hot pepper sauce in medium sized saucepan.
2. Fold crabmeat and 1/4 cup parsley in.
3. Warm over medium heat, stirring constantly, just until hot.
4. Do not boil.
5. Spoon into warm chafing dish or serving dish.
6. Sprinkle with remaining parsley, the almonds and paprika.
7. Serve with the crackers.
8. Makes about 4 cups.

cream cheese, sour cream, mayonnaise, white wine, onion, mustard, fresh garlic, pepper, crabmeat, fresh parsley, slivered almonds, paprika, crackers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=704088 (may not work)