June 4, 2009

Tex-Mex Crab Dip

This recipe goes out to all my friends who share the love of seafood. 


This dip can easily be converted to a spread, just reduce the Picante sauce and add a minced jalapeno if desired. 

Tex-Mex Crab Dip  
Makes 3 cups  
  • 1 -8 oz package cream cheese -softened 
  • 1 cup Picante sauce 
  • 1 cup lump crab meat -picked of shells 
  • 1 cup shredded cheddar cheese 
  • 1/3 cup thinly sliced green onions 
  • 2 tablespoons sliced ripe olives 
  • 2 tablespoons diced fresh tomato 
  • 2 tablespoons minced fresh cilantro or parsley 
  • Tortilla chips or assorted crackers  
Combine the cream cheese and Picante sauce in a large bowl, fold in the crab, cheese and onions mixing well. Cover and refrigerate. Transfer to a serving bowl if desired and sprinkle with the olives, tomato and cilantro. Serve with the chips or crackers.

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