2 pkg. cream cheese, softened (8 oz. each)
1 cup sour cream
1 1/2 oz. pkg. dry vegetable soup mix
12 oz. bottle cocktail sauce
6 oz. can crabmeat, drained
Beat cream cheese until fluffy; mix in sour cream and soup mix.
Mound on a small serving platter; pour cocktail sauce on top.
Sprinkle with crabmeat; cover and chill for at least one hour before serving.
Makes about 3 cups.