HOT CRAB DIP

12-oz cream cheese, cut into cubes

1/2 cup mayonnaise

1/2 cup finely shredded Parmesan cheese

1/4 cup thinly sliced green onions

1 tbsp Worcestershire sauce for chicken

2 (6-oz each) cans crabmeat, drained, flaked, cartilage removed

Snipped fresh chives or green onions

Assorted crackers, toasted pita bread wedges, and/or bagel chips for dipping

Spray the inside of a 1 1/2-quart slow cooker with cooking spray and set aside.

In a medium bowl, combine cream cheese, mayonnaise, Parmesan cheese, green onion, and Worcestershire sauce. Stir in the crabmeat. Place mixture in the slow cooker and cook on low setting for 1 1/2 to 2 hours or until heated through. Serve immediately or keep warm, covered, on keep warm setting for up to 1 hour.

To serve, stir well then spoon into a serving bowl. Sprinkle with the chives and serve with your choice of the dippers listed above.

Yield: 20 servings of 2 tablespoons each

file photo for reference