Recipe: Hot Crab Dip (using cream cheese and cheddar)

HOT CRAB DIP

1 (8 ounce) package cream cheese, softened
1/2 cup sour cream
2 tablespoons mayonnaise
1 tablespoon lemon juice
1 1/4 teaspoons Worcestershire sauce
1/2 teaspoon dry mustard
1 pinch garlic salt
1 tablespoon milk (as needed)
1/4 cup cheddar cheese, grated, divided use
1/2 lb. crabmeat, cartilage removed
paprika

In a large bowl, mix cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire sauce, dry mustard, and garlic salt until smooth

Add enough milk to make mixture creamy. Stir in 2 tablespoons of the grated cheese. Fold crab meat into cream cheese mixture. Pour into greased 1−quart casserole. Top with remaining cheese and dust with paprika.

Bake at 325 degrees F until mixture is bubbly and browned on top, about 30 minutes

Serve with tortilla chips and/or crackers.