Crab dip! Yummy!

• 8 oz cream cheese

• 1-1/2 cups (7-1/2 oz can) flaked drained crabmeat

• 2 tbsp finely chopped onion

• 2 tbsp milk

• 1/2 tsp cream-style horseradish

• 1/4 tsp salt

• Dash of pepper

• 1/3 cup sliced almonds, toasted

Combine softened cream cheese, crabmeat, onion, milk, horseradish and seasonings, mixing until well blended. Spoon into 9-inch pie plate or oven-proof dish; sprinkle with nuts. Bake at 375 for 15 minutes. Serve as a dip or a spread with crackers, chips or raw vegetables. Makes about 2 cups.