Ingredients

1 brick cream cheese (8 oz.), room temperature (softened)
3/4 - 1 cup crab meat (fresh crab, or 2 cans canned crab meat)
2 Tbls mayonnaise (or 1 Tbls mayo and 1 Tbls sour cream)
2 Tbls diced onion
1/2 clove garlic, minced
1 tsp dill
1/4 tsp paprika
dash or two of Worcestershire
salt and pepper to taste

Optional:
1/2 - 1 tsp creamy horseradish
zest of 1/2 lemon

Directions

Preheat oven to 325F.

Mix all ingredients together and bake in a pie dish or small casserole for 20-30 minutes at 325F. The top will just start getting browned when it's done. Keep warm in a mini-crockpot if desired.

This recipe can be doubled, or even tripled! The mayo, dill and lemon zest might need to remain under 2x, 3x, etc. Taste and adjust as you like. You really can't go wrong here. You can cut back the crab meat to 1 can per 1 brick cream cheese if you like as well.

Serve with Ruffles or Wavy Lays potato chips. It's thick so you gotta have that chip structure!