MONTEREY HOT CRAB DIP

Contributed By: Kay Davis

Ingredients:

2 slices bacon
1 small onion, finely chopped
2 medium tomatoes, peeled, seeded and chopped
? c finely chopped celery
1 (7 oz.) can green chile salsa (salsa verde*)
? tsp. salt
2 cups shredded Monterey Jack cheese
6 oz. lump crabmeat
Tortilla Chips

Method:

Cook bacon in skillet until crisp. Remove and crumble the bacon. Set aside.

Add onion, tomatoes and celery to remaining bacon drippings, saut? over medium heat until onions are tender and translucent. Add bacon, salsa and salt to skillet.

Over low heat, stir in cheese a little at a time until melted. Do not let the mixture boil! Gently fold in crabmeat.

Serve in a warmed bowl, small crock pot or in a chafing dish. Serve with a basket of tortilla chips.

Helpful Hints:

Chef?s Note:
1. *Salsa verde is made with green chiles and tomatillos. I like Herdez brand. It comes in a small can with a white label. 2.
A 6 ounce can of crabmeat can be substituted for the lunp crabmeat.


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