CHEESY CRAB MEAT DIP

We got this recipe from a friend when we lived in Arizona. Rich, but oh so good! We don't care for canned crab, so we always substituted freshly picked Dungeness Crab.

1 loaf french bread

1 can (6 oz) crab meat

4 oz. cream cheese

1/2 cup sour cream

1/2 lb velvetta cheese

2 Tbsp minced onion

1 can (4 oz) drained and chopped mushrooms

Sliced bread into sticks, brush with melted butter and bake at 400 for 15-20 minutes until lightly browned.

Combine all other ingredients, place in double boiler or microwave, stirring till melted and blended. Serve hot with toasted bread sticks.