Crab Dip

  • 1 Tablespoon Butter
  • 4 Tablespoons White Wine
  • 1 Tablespoon Worcestershire Sauce
  • 1 Tablespoon Lemon Zest
  • 1 Tablespoon Chives
  • 16 oz packages of Crème Cheese
  • 8oz Jalapeno Monterrey Jack Cheese
  • 4oz Parmasean-Regiano Cheese
  • 4oz Sour Crème
  • 2 Tablespoons Horseradish
  • 2 Small Cloves Garlic – Finely chopped
  • 2 Tablespoons fresh Parsley
  • 12oz Lump Crab Meat
Melt butter in large sauce pan.  Add wine, crème, Worcestershire sauce and Lemon Juice.
Melt crème cheese and slowly add in all other cheeses but Cheddar.  Add Sour Crème, horseradish, garlic, hot sauce, cayenne and parsley.
Mix well and season to taste.
Fold in Crab meat but do not stir too much.   Allow five minutes for crab mixture.
Pour mixture into baking dish and top with Cheddar Cheese and paprika.
Bake at 350 degrees for 20 minutes or until mixture bubbles from side and cheddar cheese starts to brown.
Serve in large pie plate with Pita Chips.