Shelly's Recipe

CHEESY CRAB FONDUE

Category: Dips - Hot

5 oz Old English Sharp Cheese Spread
1 (8 oz) pkg cream cheese, room temperature
1 (7 1/2 oz) can crabmeat, flaked and cleaned
1/4 cup half-and-half
1/4 tsp garlic salt and cayenne pepper
1/2 tsp Worcestershire sauce

In a double boiler, combine cheeses and stir until smooth. Add remaining ingredients and heat, stirring constantly, until thoroughly blended. If too thick, add additional half-and-half and continue stirring until smooth and hot. Place in a fondue pot and keep hot. Serve with chunks of French bread.