|original photo from Pace|
…than a quick satisfying dip for game day. This is a good one folks and you may want to make two batches, one for each half of the game.
And a quick thank you to the fine folks at Pace and Foodbuzz Tastemaker’s program. I received two jars of Picante from them the other day and I appreciate it very much. Mucho gracias and thanks ya’ll.
Here is a recipe for my version of a wonderful and flavorful dip that has been around a while now, proving it must be a classic. While the original recipe uses only three ingredients, I added a few more to give it that Gulf Coast taste and with crab meat, of course. Shrimp would be good, but I suspect they might toughen during baking. Enjoy!
1 -8 oz package cream cheese -softened
2 tablespoons mayonnaise
1/2 teaspoon chili powder
Dash of Worcestershire
1 cup fresh crab meat (claw meat is fine for this one), or 6 oz canned drained well
1 cup shredded cheddar jack or sharp cheddar cheese
1 cup Pace Mild or Medium Picante sauce
Tortilla chips -toasted
Mix the cream cheese, mayonnaise, chili powder and Worcestershire together. Gently fold in the crab meat. Spread the mixture in a glass pie plate or low baking dish. Sprinkle with the shredded cheese. Bake for 30 minutes or until cheese melts and bubbly. Top with the salsa and serve with the chips.