Tina'S Hot Crab Meat Dip - cooking recipe

Ingredients

3 (8 oz.) pkg. cream cheese
1/2 c. mayonnaise
2 scant tsp. prepared mustard powder
dash of garlic salt
2 tsp. confectioners sugar
1/2 to 1 tsp. salt
2/3 c. cooking sherry
1 lb. or 3 cans crab meat, drained

Preparation

Melt cream cheese in double boiler.
Add all ingredients except for crab. When smooth, fold in crab.
Serve hot (over sterno) with Pepperidge Farm pumpernickel and cheese cracker sticks.