HOT CRAB DIP

12-oz cream cheese, cubed
1/4 cup heavy cream
1 cup Parmesan cheese
2 cans (6.5-oz each) lump crab meat
1 envelope dry onion soup mix
1 Tbsp Worcestershire sauce
2 garlic cloves, minced
1 tsp lemon juice
salt to taste
minced fresh chives for garnish, if desired

Combine the cream cheese and heavy cream in a crockpot or slow cooker; cover and heat on high setting until the cheese is melted (probably about 45 minutes).

Add the Parmesan cheese, crab meat, onion soup mix, Worcestershire sauce, and garlic, to the cream cheese mixture to the cooker; stir together well.

Replace lid and cook on high for another half hour.

Just before serving add the lemon juice and salt; sprinkle with chives, if using.

Serve with chips, assorted party crackers, etc.

Note: This picture is not exactly this dish.  Some have asked for a picture to save this on fb so this is just a random picture similar to this recipe.