"This is a recipe that a girlfriend and I concocted one rainy afternoon when I was living back East in Virginia Beach, Va.," Catherine L. Kennedy writes. "Everyone who tastes it always comes back and begs for more. I hope you enjoy it as much as everyone else."
CHESAPEAKE BEACH CRAB DIP
2 (8-ounce) packages cream cheese, softened
1 (8-ounce) carton sour cream
1 (16-ounce) package Jack cheese, shredded
1 cup finely chopped green onions
8 ounces cooked crab meat, cut into small pieces
Combine cream cheese with sour cream and Jack cheese in microwave-proof container. Microwave on MEDIUM few minutes, stirring occasionally, just until all cheese is melted and creamy. (Or heat on conventional range in top of double boiler over simmering water until melted.) Remove from heat and stir in green onions and crab. Heat just to warm. Serve as dip with thin crackers. Or thin with white wine to saucy consistency and serve over baked potatoes or hot pasta. Makes 4 to 6 servings.