Shelly's Recipe

CREAMY CRAB FONDUE

Category: Dips - Hot

1 (8 oz) pkg cream cheese, room temperature
1/2 cup dry white wine
6 oz shredded Swiss cheese
1 tsp cornstarch
1 (7 1/2 oz) can crabmeat, flaked and cleaned
3 tbsp milk
2 tsp Worcestershire sauce
1 tsp parsley
French bread cubes

Melt cream cheese and wine in a saucepan. Toss in Swiss cheese and cornstarch to coat. Stir in remaining ingredients and heat through. Transfer to a fondue pot and keep warm. Serve with bread cubes, swirling fondue to coat bread.