Recipe by Campbell's Kitchen
"Cheddar and cream cheeses are laced with chunks of crab, olives and Pace® Picante Sauce to make an irresistible hot dip."
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Pace® Picante Sauce OR Pace® Thick & Chunky Salsa
1 (8 ounce) package
cream cheese, softened
1 (8 ounce) can
refrigerated pasteurized crabmeat
shredded Cheddar cheese
sliced pitted ripe olives
Pita triangles, tortilla chips or fresh vegetables
Great dip!! My sisters absolutely loved it! Our house always has Salsa, cream cheese, and shredded cheese; now we will always have canned crab meat as well! Only changes I made was I left off the olives since none of us like them and used 2 cups of Mexican Four Cheese (much cheesier). Quick and easy to make when expecting company or dinner is just running late!
LOVED this! I did change one thing though...I had a package of imitation crab on hand that needed used, so I went with that. If this dip was great w/ that, I can only imagine how it would be with 'real crab'. I will be making this again, for sure! Thanks for sharing. :)
This was very interesting. I never had cheese on crabmeat, but I was willing to try it. I liked it and the ladies group I made it for was very happy with it.
Very good. Quick and easy! I used imitation crab and it was fine. I left off the olives because we don't like them. Took it to a party and everyone liked it, we ate it with tortilla chips.
* Percent Daily Values are based on a 2,000 calorie diet.
Double Cheese Crab Dip
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories from Fat: 368
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