I have been making this dip for over 30 years and it’s still as popular as ever.
- 1 (8-oz.) cream cheese, softened
- 1 tablespoon milk
- 1 (6½-oz.) can crabmeat, drained well
- ½ – 1 tablespoon prepared horseradish (or, to taste)
- 2 teaspoons finely minced onion
- Preheat oven to 375 degrees.
- Combine the cream cheese with the milk.
- Fold in the remaining ingredients.
- Pour into an ovenproof serving dish.
- Bake for 15–20 minutes until heated and bubbly.
- Serve hot with crackers.