Hot creamy crab dip

ingredients

2 packages (8 ounces) cream cheese at room temperature
1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons white wine or cream
2 tablespoons grated onion
1 tablespoons Dijon mustard
1 teaspoon minced fresh garlic
3 drops hot-pepper sauce or to taste
1 can (6 1/2 ounces) crabmeat or boneless salmon, drained and flaked
1/2 cup minced fresh parsley
1/2 cup slivered almonds, toasted
Paprika

directions

Mix cream cheese, sour cream, mayonnaise, wine, onion, mustard, garlic and hot-pepper sauce in medium-size sauce pan. Fold in crabmeat and 1/4 cup parsley. Warm over medium heat, stirring constantly, just until hot; do not boil. Spoon into warm chafing dish or serving dish; sprinkle with remaining parsley, the almonds and paprika. Serve with crackers.

Source: Rori Weil