Ingredients

8 oz Cream Cheese
1 cup Heavy Cream
½ tsp Worcestershire Sauce
¼ cup Parmesan Cheese

¼ cup Diced Red Peppers
1 tbsp Sliced Chives
1 lb Lump Crab Meat
Sliced and Toasted French Bread or Crackers

Method of Preparation

Over a double boiler heat the cream cheese and cream until it is fully melted. Add in the Worcestershire and parmesan. Cover and keep warm until needed. When your guests add the peppers, chives and crab meat to the dip and reheat to about 140°. Serve in a warming dish with crackers or toasted slices of French bread.

Yields: 2 lbs
Serves: 8

Chef's Note: This recipe can also be used for a hot artichoke dip. Simply substitute sliced artichoke hearts for the crabmeat, and change the chives to fresh basil.

Chef Fred Tiess is an associate instructor with the College of Culinary Arts at Johnson & Wales University in Charlotte, North Carolina. These recipes were published with permission.