Instructions: In a 2 1/2 quart saucepan melt butter over medium heat. Add garlic and onions. Cook until soft, 5 minutes. Add cream, Worcestershire and Dijon and heat over low heat until hot, but not boiling. In a bowl toss grated cheese with flour. Add flour and cheese mixture by handfuls to the hot cream stirring until cheese melts before adding the next handful. Add crab and drained salsa. Transfer dip to a fondue pot and keep warm over a low flame. Serve with baked tortilla or pita chips for dipping.

Makes 6 cups.

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