Cooking Directions

• Heat the oven to 350°F.  Lightly grease a 1-quart casserole.
• Heat the butter in a 2-quart saucepan over medium heat.  Stir in the flour and garlic. Gradually stir in the milk. Cook and stir for 5 minutes or until the mixture boils and thickens.
• Stir the cheese, nutmeg and black pepper in the saucepan. Cook and stir until the cheese is melted. Gently stir in the crabmeat.  Spoon the crab mixture into the casserole.
• Bake for 20 minutes or until the top is lightly browned. Serve with the crackers for dipping.

Ingredients

• 1 tablespoon butter
• 2 tablespoons all-purpose flour
• 0.5 teaspoon minced garlic
• 1.5 cups milk
• 1 container (6.5 ounces) spreadable spinach artichoke cheese
• 0.125 teaspoon grated nutmeg
• 0.125 teaspoon ground black pepper
• 1 container (8 ounces) pasteurized jumbo refrigerated lump crabmeat
• 1 package (10.25 ounces) Pepperidge Farm® Harvest Wheat Distinctive Crackers