Amy's Crab Dip
1 package (8 ounces) cream cheese, softened
1 tablespoon milk
1/2 teaspoon garlic salt
1 teaspoon Worcestershire sauce
2 teaspoons lemon juice
2/3 cup chili sauce
1 can (4.25 ounces) crab meat, drained well
2 tablespoons fresh chopped Italian parsley
Use a mixer and beat together the first five ingredients until smooth. Spread into a dish or pie plate. Spread chili sauce over top of cream cheese mixture. Spoon crab meat over the chili sauce. Sprinkle with parsley. Cover loosely and and refrigerate a few hours before serving. Serve chilled with crackers. Best if eaten that day.
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