HOT CRABMEAT DIP OR SPREAD

1 (8 ounce) package cream cheese, room temperature
1 (7 1/2 ounce) can crabmeat, drained and flaked (1 1/2 cups)
2 tablespoons fine-chopped onions
2 tablespoons light cream
1/2 teaspoon prepared horseradish
Salt (to taste)
Dash fresh-ground black pepper
1/3 cup sliced almonds, toasted*
crackers or raw vegetables (for serving)

Preheat the oven to 375 degrees F.

In a mixing bowl, combine all the ingredients except the toasted almonds. Spoon into an 8-inch pie plate or other shallow oven-going dish. Sprinkle with the almonds on top.

Bake in the center of the oven 12 to 15 minutes, or until heated thoroughly.

*To toast almonds: Preheat the oven to 350 degrees F. Spread the nuts in a pie plate and bake in the center of the oven 8 to 10 minutes or until fragrant and lightly browned.

Makes about 2 cups
Source: Kraft