Begin: 45 minutes ahead.

2 pkgs. (8 oz. each) cream cheese, softened
1/2 c. mayonnaise
1/4 c. dry white wine
2 green onions, chopped
2 cloves garlic, minced
1/2 tsp. Worcestershire
2 cans (6 oz. each) crabmeat, drained and picked over
1/4 c. chopped pimentos

Beat cream cheese at medium speed until smooth and fluffy. Add in mayonnaise, wine, green onions, garlic and Worcestershire until smooth and well blended. Stir in crab and pimentos. Turn into 1 quart casserole.

Bake at 350 degrees for 20 minutes or until very warm, stirring once. Serve with crackers or fresh vegetables. Yields 3 1/2 cups.

Microwave: Prepare as above but turn mixture into 1 quart microwave casserole; cover. Microwave on high 4 to 5 minutes, stirring twice. Stir before serving.

In a bread basket: Instead of casserole, cut off top of 2 lb. rye or wheat loaf. Hollow center. Fill with dip. Bake on baking sheet at 350 degrees for 45 minutes or until very warm.