1 6-oz. can of crabmeat
1 8-oz pkg. Philadelphia Brand Cream Cheese (chive and onion flavor)
2 t. Kraft Peppercorn Ranch Salad Dressing
2 t. milk
1 t. Frank’s Original Hot Sauce
¼ c. chopped red pepper

With electric hand-mixer, blend cream cheese, salad dressing and milk to combine. Stir in crabmeat, hot sauce and red pepper.

Refrigerate for a minimum of one hour prior to serving.

Slice the rest of the red pepper into julienne strips to garnish bowl. Serve with wheat thins.

Submitted by: Pamela Bright