Hot Crab Dip

1 package (8 ounces)
   cream cheese,
   softened
1/4 cup grated Parmesan
   cheese
1/4 cup mayonnaise or
   salad dressing
1/4 cup dry white wine
   or apple juice
2 teaspoons sugar
1 teaspoon ground
  
mustard

  4 medium green onions,
  thinly sliced
  (1/4 cup)
1 clove garlic, finely chopped
1 can (6 ounces) crabmeat,
   drained, cartilage
   removed and flaked
Assorted crackers or sliced
   raw vegetables for dipping,
   if desired
1/3 cup sliced almonds,
   toasted,  if desired

PREP: 15 min; BAKE: 20 min      Makes 2 1/2 cups dip

1. Heat oven to 375°. Mix all ingredients except crabmeat, crackers and almonds in medium bowl until well blended. Stir in crabmeat.

2. Spread crabmeat mixture in ungreased pie plate, 9x1 1/4 inches, or shallow 1-quart casserole.


3. Bake uncovered 15 to 20 minutes or until hot and bubbly. Sprinkle with almonds. Serve with crackers.

*To toast almonds, bake uncovered in ungreased shallow pan in 350° oven about 10 minutes, stirring occasionally, until golden brown.

1 Serving (2 tablespoons dip): Calories 80 (Calories from Fat 65); Fat 7g (Saturated 3g); Cholesterol 25mg; Sodium 105mg; Carbohydrate 1g (Dietary Fiber 0g); Protein 3g
%Daily Value: Vitamin A 4%; Vitamin C 0%; Calcium 4%; Iron 2%
Diet Exchanges: 1/2 Medium-Fat Meat, 1 Fat


Special Touch
Sprinkle extra sliced green onion in a wreath shape on baked dip, and make a bow with red bell pepper strips or pimientos.

Substitution
If you prefer, use 6 ounces imitation crabmeat, coarsely chopped, instead of the canned crabmeat.