Instructions:

Village Tavern Hot Crab Dip

The hot crab dip is just one of the reasons that folks flock to the restaurant at the Flat Iron Crossing Mall in Broomfield. They kindly shared this popular recipe.

12 ounces cream cheese, softened
1 cup sour cream
1 1/4 cups mayonnaise
3 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce, or more to taste
1 1/2 teaspoons dry mustard
1/4 teaspoon garlic salt
1 1/2 pounds crabmeat, cleaned (canned OK, but
    use a good brand; drained)

In a large mixing bowl, combine the cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire sauce, dry mustard and garlic salt. Mix until the cream cheese is in dime-sized lumps. Fold in the crabmeat and mix well.

Put into individual crocks or ramekins, or into one larger, oven-safe serving dish, and bake at 350 degrees F for 20 to 30 minutes until heated through.

Serve with crackers or sliced baguette, raw veggies (carrot sticks, celery sticks and so forth).