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Hot Crab Dip

3 8 oz pkg cream cheese -- softened
1/2 cup milk
2 6. 5 oz cans crabmeat, drained and picked over; -- flaked
1/2 cup green onions with tops -- chopped
1 teaspoon prepared horseradish
2 teaspoons Worcestershire sauce

Combine all ingredients in lightly greased slow cooker. Cover and cook on high setting until cheese begins to melt (about 30 minutes), stirring well occasionally. Cover and continue to cook on high setting until mixture is smooth and cheese is melted. Add more milk if needed for dipping consistency; then turn to low setting for 3 to 4 hours. Just before serving remove cover. Serve as a hot dip with Melba rounds. Makes about 1 quart.

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