INGREDIENTS

INSTRUCTIONS

Whenever I make this for a party, the bowl's scraped so clean I hardly need
to wash it -- and my husband ate an entire recipe's worth when I made it
for Valentine's Day. (Yes, he's still stick-thin... sigh!)
The recipe comes from my (step)mother, Darcy, who's made it since her
college days.
Melt together the Kraft Old English Cheddar Cheese and the cream cheese
over medium heat. (If it's too hot, your pan will get a crust that's awful
to clean later; it doesn't affect the flavor, though!) Add the milk and
crabmeat (checking the crabmeat as you add it to ensure that no shell bits
get in!), stirring to mix. Add cayenne and Worcestchire sauce to taste; we
usually add at least 1 tsp. cayenne, though we like things spicy, and about
a tablespoon of the Worcestchire.
Serve with cut-up french or sourdough bread, and napkins to clean the
inevitable drips... :)
Notes:
Kraft's Old English Cheese is sold in jars, usually found in the snack
aisle next to all the other fastuerized procesed cheese spreads. I don't
know the size, though it's not too big -- maybe 8 oz or so? There's only
ever been one size...
We've made this with nonfat cream cheese and skim milk; it's completely
fine that way and you feel slightly less guilty eating it then.
The dip thickens as it sits, either on the stove or otherwise; if you're
going to eat it immediately, you may want to leave out the milk, and if
you're reheating it later you may need to add more. You can definitely make
the dip in advance and then heat it later; just make sure it is warm when
you're eating it.
We've never managed to mess it up -- too much milk, just let it sit a
little while. Too much cayenne, eat less dip with more bread. Too little
flavor, just add more Worcestchire. It's eminently fixable, and every time
just a little different.
Posted to TNT Recipes Digest by Tara Bloyd <tabloyd@server.Berkeley.EDU> on
Mar 4, 1998

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