Hot Crab Salsa Dip

Campbell's Hot Crab Salsa Dip Recipe

It couldn't be easier...this stove-top salsa dip is a party favorite.  It's loaded with crab and spinach in a creamy salsa sauce.  You just know it's going to be good.

At a glance


20 min.


25 min.



Servings: about 2 tablespoons dip and 4 cracker

Cook: 5 min.

Made With

  • Pace® Chunky Salsa

    Pace® Chunky Salsa

  • Pepperidge Farm® Golden Butter Distinctive Crackers

    Pepperidge Farm® Golden Butter Distinctive Crackers

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What You'll Need

4 ounces (1/2 of an 8-ounce package) cream cheese, softened
1 package (10 ounces) frozen spinach, thawed and well drained
1 cup Pace® Chunky Salsa
1 can (6 ounces) canned lump crabmeat, drained
2 packages (9.75 ounces each ) Pepperidge Farm® Golden Butter Distinctive Crackers

How to Make It

  • 1

    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 crackers for dipping.

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  • Make-Ahead: You can prepare this recipe ahead of time and cover and refrigerate.  It's delicious served cold.
  • Serving Suggestion: Try serving with cut up fresh vegetables as well as the crackers.
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