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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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