7 oz. can crabmeat (drained)
8 oz. Temp-tee Whipped Cream Cheese
1 bar extra sharp Cheddar cheese (shredded; reserve 2 oz. for topping)
Dash of white wine
Dash of garlic powder
Dash of paprika
8 oz. pie plate

Mix cream cheese, Cheddar cheese, wine and crabmeat. Spread in pie plate. Top with reserved Cheddar cheese, garlic powder and paprika. Bake at 325-350 for 20 minutes until bubbly.