HOT CRAB DIP
About 2 cups
Preheat the oven to 325°F. Butter a 2-cup broilerproof bowl or small baking dish or skillet. Puree in a food processor or mix in a bowl until smooth:
- 8 ounces cream cheese, softened
- ½ cup grated Fontina (2 ounces)
- 1 teaspoon crab boil seasoning
- 1 teaspoon Worcestershire sauce
Fold in:
- One 6-ounce can crabmeat, drained
- 2 tablespoons minced onion or chives
Transfer the mixture to the buttered dish. Sprinkle with:
- ½ cup grated Fontina (2 ounces)
Bake until heated through, about 25 minutes. If desired, turn the oven to broil to brown on top.