Lisa's Hot Crab Dip

• 8 ounces cream cheese, room temperature
• 8 ounces lump crabmeat, picked over (can substitute king crab meat)
• 1 -2 tablespoon milk
• 2 tablespoons chopped onions
• 12 teaspoon horseradish
• 1 tablespoon Worcestershire sauce (white wine worcestershire goes nice also)
• 14 teaspoon salt
• 1 dash pepper
• 12 cup sliced almonds (optional)

1. Mix all ingredients together in a large bowl and spread into a flat oven proof dish.
2. I start with 1 tbsp of milk.
3. If it looks dry, use the other.
4. Mixture should be smooth& creamy, not stiff.
5. Sprinkle top with almonds, if desired.
6. Bake at 375 degrees for 15 minutes.
7. Serve with crackers or chips.
8. Freezes well, just freeze before baking and without the nuts.

cream cheese, lump crabmeat, milk, onions, horseradish, worcestershire sauce, salt, pepper, almonds

Taken from www.food.com/recipe/lisas-hot-crab-dip-45328 (may not work)