A variation on the hot artichoke dip everyone loves. Serve with whole grained crackers.
Heat oven to 375 degrees. Mix all ingredients except crabmeat, almonds and dill in a medium bowl till well blended. Stir in crabmeat.
Spread crabmeat mixture in an ungreased pie plate or quiche pan or a shallow 1 quart casserole. Sprinkle with almonds and dill.
Bake uncovered for 15-20 minutes or until hot and bubbly. Serve with crackers or chunks of fresh vegetables.
1 pkg (8 oz.) cream cheese, softened
1/4 cup grated parmesan cheese
1/4 cup thinly sliced green onions
1/4 cup mayonnaise or salad dressing
1/4 cup dry white wine or apple juice
2 tsp. sugar
1 tsp. ground dry mustard
1 garlic clove, minced
1 can crabmeat, drained, cartilage removed and flaked
1/3 cup sliced toasted almonds
1 tsp. dried or fresh dill weed