https://1041.grocerywebsite.com/Recipes/Detail/4337/
Yield: Serves 4-6
| 1 | pkg. | (8 oz.) cream cheese, cubed and softened | |
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| 5 | ounces | shredded Swiss cheese | |
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| 6 | cans | (6 oz.) lump crabmeat, rinsed and drained | |
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| 1/4 | cup | white wine | |
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| 1/2 | teaspoon | white wine Worcestershire | |
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| 1/4-1/2 | teaspoon | cayenne pepper | |
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| 1/2 | teaspoon | salt | |
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| 1/4 | teaspoon | garlic powder | |
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| 1 | clove | garlic, sliced in half | |
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| 3/4 | teaspoon | parsley flakes | |
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Rub garlic on sides and bottom of fondue pot, discard. Heat cream cheese, Swiss and wine until melted and smooth; stirring frequently.
Add remaining ingredients. Mix well. Stir in parsley.
Transfer fondue pot to lit burner. If mixture becomes too thick add a little more wine.
Serve with breadsticks, and cubed French bread or celery sticks.
Please note that some ingredients and brands may not be available in every store.
https://1041.grocerywebsite.com/Recipes/Detail/4337/
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