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

Prep

20 min.

Total

25 min.

Serves

30

Servings: about 2 tablespoons dip and 4 cracker

Cook: 5 min.

Cost per recipe: $12.36

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

1/2 of an 8-ounce package cream cheese, softened
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1 cup Pace® Chunky Salsa
1 can (6 ounces) crabmeat, drained
Cut up fresh vegetables
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 vegetables and crackers for dipping.

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Recipe Nutritional Information

Made With

Pace Chunky Salsa

calories

93

totalfat

4g

saturatedfat

2g

cholesterol

11mg

sodium

195mg

totalcarbohydrate

12g

dietaryfiber

0g

protein

3g

vitamina

24%DV

vitaminc

1%DV

calcium

2%DV

iron

5%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

Easy Substitutions

  • Make-Ahead: You can prepare this recipe ahead of time and cover and refrigerate.  It's delicious served cold.
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RID#60754

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