Hot Crab Dip

8 oz. cream cheese, softened

1 Tbsp. milk

1 cup crab meat

1/2 tsp. cream-style horseradish

2 Tbsp. finely chopped onion

1/4 tsp. salt

Dash pepper

1/3 cup sliced almonds, toasted

Combine cream cheese and milk.  Combine rest of ingredients except almonds, folding crab meat in last.  Spoon into oven proof dish.  Sprinkle with almonds.  Bake at 375 degrees for 15 minutes.  Serve with crackers for dipping.

To toast almonds (or other nuts), spread in baking pan.  Bake at 325 degrees about five minutes until lightly browned. Stir frequently.  This good recipe came from my friend Linda Gager of St. Augustine.