Shelly's Recipe

HOT CRAB DIP VI

Category: Dips - Seafood Hot

2 (8 oz) pkg cream cheese, softened
1 (4.5 oz) can chopped green chilies, drained
1 cup seeded and chopped tomatoes
1 small garlic clove, minced
1/4 - 1/2 cup whipping cream
2 tbsp fresh lemon juice
1 tsp Worcestershire sauce and hot sauce
1/4 tsp ground red pepper, salt and black pepper
1 lb fresh jumbo lump crabmeat, drained

Combine first 11 ingredients in a large skillet over low heat. Cook, stirring constantly, until mixture is smooth and bubbly. Gently fold in crabmeat. Spoon into serving bowl. Serve with French bread slices toasted with garlic butter.