Creamy Spinach Crabmeat Dip

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Oxmoor House


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2 (3-ounce) packages cream cheese, softened

1/2 cup sour cream

1/2 cup mayonnaise

2 tablespoons dry sherry

1 (10-ounce) package frozen chopped spinach, thawed

6 ounces fresh lump crabmeat, drained

1 (2-ounce) jar diced pimiento, drained

1/4 cup minced green onions

1 teaspoon dried whole dillweed

4 slices bacon, cooked and crumbled

1/3 cup finely chopped pecans

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