Hot Crab Dip

24 oz. cream cheese
1 small onion, grated (or finely minced in food processor)
1/2 C. mayonnaise
1/2 tsp. garlic powder
1/2 tsp. salt
3/4 tsp. freshly ground pepper
1/4 C. dry white wine
1 Tbsp. prepared mustard
1-2 Tbsp. prepared horseradish
1 lb. fresh lump crabmeat, drained
2 Tbsp. chopped fresh chives
2 Tbsp. chopped fresh parsley

Combine first 9 ingredients in a saucepan; cook, stirring constantly, over medium heat until cream cheese melts.
Stir in crabmeat, chives, and parsley; cook, stirring constantly, just until crabmeat is heated. Transfer to a chafing dish or slow cooker, and keep warm.
Serve with toasted baguette slices or crackers.