Hot Cheese And Crab Dip
- 1 (10 oz.) stick sharp cheese
- 1 (8 oz.) pkg. sliced process American cheese
- 1/3 c. milk
- 1/2 c. dry white wine
- 1 (7 1/2 oz.) can crabmeat, flaked and cartilage removed
- Cut cheeses in small pieces.
- Combine over low heat until cheeses melt.
- Stir in wine and crab; heat through.
- Serve in chafing dish with Shredded Wheat wafers.
- Makes 3 cups.