Hot Crab Salsa Dip
Serving Size / Yield
- 1/2 of an 8-oz. package cream cheese, softened
- 1 pk.g (10 oz.) frozen chopped spinach, thawed and well drained
- 1 C. Pace® Chunky Salsa
- 1 can (6 ounces) crabmeat, drained
- Cut up fresh vegetables
- Pepperidge Farm® Golden Butter Distinctive Crackers
Heat the cream cheese, spinach and salsa in a 2-quart saucepan over medium heat until the cheese is melted, stirring often. Stir in the crabmeat. Serve with the vegetables and crackers for dipping.
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