WARM VEGETABLE & CRAB DIP


1 envelope vegetable soup mix
1 container (16-oz.) sour cream
1 can (6-1/2-oz.) crabmeat or1 cup frozen crabmeat thawed
1 package (3-oz.) cream cheese, softened
1 teaspoon lemon juice


Preheat oven to 325^. In 1-quart casserole, combine all ingredients.

Bake uncovered 30 minutes or until heated through.

Serve with your favorite dippers.


Yield: Makes 3 cups.