Title: Hot Cheese and Crab Dip
Categories: Dip Southern
Yield: 3 Servings

10	oz	Cheese, Cheddar; cubed
8	oz	Cheese, American; cubed
1/3	c	Milk
6	oz	Crabmeat; thawed and drained
1/2	c	Wine, dry white

Combine cheese and milk in top of a double boiler; place over hot water, stirring until cheese melts. Shred crab meat; stir into cheese along with wine. Transfer to a chafing dish set on low heat. Serve with crackers.

SOURCE: Southern Living Magazine, December 1976. Typos by Nancy Coleman.

previous

next