#340 - Cold Crab Dip

(by Shirley McNevich)

2 - 8oz. packages softened Philly cream cheese
3 TBSP milk
2 finely chopped green onions
2 TBSP prepared horseradish
2 - 6oz. cans crabmeat, drained and flaked

In a medium bowl, blend cream cheese, milk, green onions and prepared horseradish. Gradually mix in crabmeat. Chill in the refrigerator until serving.