Hot Crab Dip - 3

Course : Dips
Serves: 8
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1/2 pound crab meat -- regular
8 ounces cream cheese -- softened
1/2 cup sour cream
2 tablespoons mayonnaise
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1/2 teaspoon dry mustard
1 tablespoon milk -- (approximately)
1/4 cup grated cheddar cheese -- divided
1 teaspoon garlic salt -- to taste

Preparation / Directions:

In a large bowl, mix cream cheese, sour cream, mayo, lemon juice, Worcestershire, mustard and garlic salt until smooth. Add enough milk to make mixture creamy. Stir in half the grated cheddar. Fold crab me casserole. Top with remaining grated cheddar. Bake at 325F until mixture is bubbly and browned on top about 30 minutes. Serve warm with good crackers. Yields about 4 cups of dip.

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