Hot Crab Dip - cooking recipe

Ingredients

3 (8 oz.) pkg. cream cheese, cut up and softened
1/4 to 1/2 c. milk
2 (6 1/2 oz.) cans crabmeat, drained, flaked and cartilage removed
1/2 c. chopped green onions, with tops
1 tsp. prepared horseradish
2 tsp. Worcestershire sauce

Preparation

Combine all ingredients in lightly greased crock-pot.
Cover and cook on high setting until cheese begins to melt (30 minutes), stirring well, occasionally.
Cover and continue to cook on high setting until mixture is smooth and cheese is melted.
Add more milk, if needed, for dipping consistency.
Turn to low setting for 3 to 4 hours.
Just before serving, remove cover.
Serve as a hot dip with Melba toast rounds.
Makes about 1 quart.