2 (12 oz.) pkg. Philadelphia cream cheese
Whole milk (as needed to blend)
1 stick butter
1 med. onion, finely chopped
2 stalks celery, coarsely chopped
2 tbsp. finely chopped bell pepper
4 tbsp. finely chopped mushrooms
1 tbsp. minced garlic
1/2 tsp. oregano
1/2 tsp. basil
1 lb. flaked crabmeat
Salt and pepper to taste

Using a large mixing bowl, mash the cream cheese in about half a cup of whole milk to form a curdlike consistency. Saute all the vegetables and seasonings in the butter but remember not to overheat the butter and cause it to burn. Next, pour the butter and seasonings over the cream cheese and milk a little at a time, mixing as you pour and working it all together in a paste. Then, with a fork, work the crabmeat into the paste. Don't hurry this step, though - the better you blend the mixture the better the dip will taste. If you need more milk as you mix, just add it a little at a time.

After everything is mixed well, set the dish (covered) in your refrigerator for about 3 hours to "cure".