Appetizer Recipes
Monterey Crabmeat Dip
Ingredients
- 2 slices bacon
- 1 small onion, finely chopped
- 2 medium tomatoes, peeled, seeded and chopped
- 1/2 cup finely chopped celery
- 1 (7 ounce) can green chile salsa
- 1/4 teaspoon salt
- 2 cups shredded Monterey Jack cheese
- 6 ounces lump crabmeat
- Tortilla chips
Instructions
- Cook bacon in a skillet until crisp. Remove bacon and crumble. Set aside.
- Add onion, tomatoes and celery to bacon drippings. Cook over medium heat until onions are tender.
- Add bacon, salsa and salt.
- Over low heat, stir in cheese, a little at a time, until melted. Do not let the mixture boil.
- Fold in lump crabmeat.
- Pour into a bowl placed on a heated tray and surround with tortilla chips.
Notes
Recipe can be doubled for a chafing dish.