Crab Dip

This is good. Doesn’t taste much like crab though. Mostly just cream cheese and salsa.

Creamy Mexican Crab Dip
12 oz light cream cheese
1 (6-ounce) can lump crabmeat, undrained
1/2 cup salsa

Place cheeses in a microwave-safe bowl, and cover with wax paper. Microwave at MEDIUM (50% power) 2 to 3 minutes or until softened, stirring with a wire whisk until smooth. Drain crabmeat through a sieve into a bowl, reserving 1 tablespoon liquid. Add reserved liquid, crabmeat, and salsa to cheese; stir well. Serve warm or at room temperature with baked tortilla chips, raw vegetables, or breadsticks.
Yield: 6 servings. Per serving (about Ā¼ cup)= 162 Calories; 10g Fat (58.1% calories from fat); 11g Protein; 5g Carbohydrate; trace Dietary Fiber; 54mg Cholesterol; 496mg Sodium. Exchanges: 1 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fat; 1/2 Other Carbohydrates.

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