Crab Dip

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The Editors
8 to 10 servings
Emily Murray First Unitarian Universalist Church of Milford,
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Tasty and easy to prepare — even less of a hassle if you make it ahead and refrigerate or freeze it until it’s needed. The contributor notes that her family, having experimented with many types of crackers, recommends Ritz as the best complement for the dip.

1/2 cup (1 stick) butter, softened
1 package (8 ounces) cream cheese, softened
2 cups shredded cheddar cheese
1 container (16 ounces) sour cream
1 heaping tablespoon minced dried onion
14 to 16 ounces frozen crab meat or imitation crab meat
scallions, for garnish

Preheat the oven to 350 degrees F. Mix all of the ingredients in a large casserole dish. Bake, uncovered, for 45 to 60 minutes, or until the mixture is bubbling and the top is browned. Stir before serving hot. Garnish with scallions (if desired).

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