Crab Fondue

This is a family favorite at Christmas time and so yummy.

Crab Fondue

1 8-ounce package cream cheese

1 5-ounce jar Old English cheese spread

1 7.5-ounce can crab, drained, flaked and cartilage removed

2 tablespoons milk

2 tablespoons dry white wine

1 teaspoons Worcestershire sauce

1/4 teaspoon garlic powder

1/4 teaspoon white pepper

French bread, cut into bite-size pieces

In saucepan over low heat melt together cream cheese and Old English cheese spread, stirring constantly. Sit in crab, milk, wine, Worcestershire sauce, garlic powder and white pepper. Heat trough. Transfer to fondue pot or chafing dish; place over burner set at very low.

Serve with bread pieces.

Makes 2-1/2 cups.

Note: May be doubled but do not double amount of wine.