Crab Dip by Sugar Free Shiela

[barbogold]

To make this, I whip up a packet or container of real crabmeat together with a 3-ounce cube of softened Philly cream cheese (I find this particular brand & size in supermarkets throughout the U.S., in the Caribbean, and even at Iceland supermarkets in Scotland, and Tesco in England), 2 large spoonfuls of sour cream, mayonnaise to taste, and plenty of pepper, onion, and garlic.

I like it on BranCrisps, celery, Oopsie rolls and just by itself,
nestled into a omelette.