Hot Crab Dip (America's Test Kitchen)

• 16 ounces cream cheese, softened and cut into 1 inch chunks
• 14 cup milk
• 3 tablespoons fresh lemon juice
• 2 tablespoons onions, minced
• 2 teaspoons Worcestershire sauce
• 2 teaspoons Dijon mustard
• 1 12 teaspoons Old Bay Seasoning
• 1 teaspoon hot sauce
• 1 lb crabmeat, picked over for shells
• 2 tablespoons fresh parsley, minced

1. Adjust an oven rack in the middle position and heat the oven to 475.
2. Grease a shallow 2-quart baking dish.
3. Whisk the cream cheese, milk, lemon juice, onion, Worcestershire sauce, mustard, Old Bay seasoning, and hot sauce together in a large bowl until smooth.
4. Gently fold in the crab meat with a rubber spatula.
5. Transfer the mixture to the prepared baking dish and smooth the top.
6. The unbaked dip can be wrapped tightly with plastic wrap and refrigerated for up to 1 day and microwave on high until bubbling around the edges, 1 to 2 minutes, and stir before baking uncovered.
7. Bake until browned and bubbling, 20 to 25 minutes.
8. Sprinkle with parsley and serve.

cream cheese, milk, lemon juice, onions, worcestershire sauce, mustard, bay seasoning, hot sauce, crabmeat, fresh parsley

Taken from www.food.com/recipe/hot-crab-dip-americas-test-kitchen-511569 (may not work)