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Creamy Mexican Crab Dip | |||||
Course : Dips Source: Cooking Light Magazine, January/February 1996 Serves: 40 |
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Ingredients:
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Preparation / Directions:Place cheeses in a microwave-safe bowl, and cover with wax paper.
Microwave at MEDIUM (50% power) 2 to 3 minutes or until softened, stirring with a wire whisk until smooth.
Drain crabmeat through a sieve into a bowl, reserving 1 tablespoon liquid.
Add reserved liquid, crabmeat, and salsa to cheese; stir well.
Serve warm or at room temperature with baked tortilla chips, raw vegetables, or breadsticks.
Yield: 2 1/2 cups (serving size: 1 tablespoon).
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