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.
cost per recipe: $6.62
The price is determined by the national average.
ounces (1/2 of an 8-ounce package) cream cheese, softened
package (10 ounces) frozen spinach, thawed and well drained
cup Pace® Chunky Salsa
can (6 ounces) lump crabmeat, drained
packages (9.75 ounces each ) 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 crackers for dipping.
Pace® Chunky Salsa
(9.75 ounces each ) Pepperidge Farm® Golden Butter Distinctive Crackers
December 9, 2014
Very easy to make. Tastes good hot or cold. When served hot, though, the salsa is the strongest flavor. Could be overpowering for some. The other favors are not really noticeable when hot. When served cold, all the flavors are blended well and you can taste the seafood better. I enjoyed it cold better.
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